New Potatoes with Beans & Cress


Poor old cress always gets relegated to egg mayonnaise, but it really works with potatoes too!


  • 1 kg new potatoes
  • 250g runner or green beans, trimmed and cut into short lengths
  • 1 package cress, snipped
  • 1 clove of garlic
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoon olive oil


  1. Boil the potatoes for 15 mins, tipping in the beans for the final 4 mins. Drain and cool under cold water until just warm, or leave to one side if you have time.
  2. Whisk together the dressing ingredients and toss through the warm vegetables. Scatter the cress on top and serve straight away.
Photo Credit: Jonny Hughes @jonny2love
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