New Potato Salad with Broad Beans


Prep time: 
25 minutes
Cooking time: 
15 minutes


New potato salad with broad beans


750g new potatoes, halved lengthways

350g broad beans, podded

2 tbsp extra virgin olive oil

2 tbsp drained jarred capers, roughly chopped

5 gherkins, finely chopped

25g flat leaf parsley, finely chopped

12g basil, finely chopped, a few leaves reserved to garnish

Zest and juice of ½ lemon

1 tbsp Dijon mustard

1 small garlic clove, finely crushed


  1. Put the potatoes in a pan, cover with cold water, bring to the boil and simmer for 20-25 mins, until cooked
  2. Drain and leave to steam dry in a colander for 5 mins
  3. Meanwhile, cook the broad beans in boiling water for 3-5 mins, until tender, drain, leave to cool for 2 mins, then squeeze the beans out and discard the shells
  4. Whisk together the oil, capers, gherkins, parsley, basil, lemon zest and juice, mustard and garlic to make a dressing, then season to taste
  5. Toss the potatoes and broad beans in the dressing, arrange on a serving platter, then garnish with a few basil leaves to serve
Photo Credit: Jonny Hughes @jonny2love
Copyright ©2024 Local Greens | Site managed by Natty Web Development