Recipe Notes | New Potato & Broad Bean Salad

A wonderful side dish all year round with slow roasted meats, or on its own for a quick lunch; this recipe is easy, quick and delicious.

Light and effortlessly fragrant this dish is a great alternative to roast or plain boiled potatoes. The mustard dressing brings out the best in the rest of the ingredients from the soft boiled new potatoes to the crunchy toasted pine nuts.

It’s actually so easy you don’t really need a recipe, just combine new potatoes with podded broad beans (or whatever other green vegetables you have that need using up), and mix with a good handful of chopped fresh mint and chives. Season with salt and pepper, add toasted pine nuts and then dress as you wish. I make the dressing with 1 tbsp Dijon mustard, 1 tbsp white wine vinegar and 4 tbsp extra virgin olive oil, squeeze of lemon, kosher salt and freshly cracked black pepper. It’s got a zing to it which I love but you can choose to make a regular French dressing or actually, what would be really lovely is a good dollop of garlic aioli!

Images: HM