Description
New potato salad with broad beans
Ingredients
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
Instructions
- Put the potatoes in a pan, cover with cold water, bring to the boil and simmer for 20-25 mins, until cooked
- Drain and leave to steam dry in a colander for 5 mins
- 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
- Whisk together the oil, capers, gherkins, parsley, basil, lemon zest and juice, mustard and garlic to make a dressing, then season to taste
- Toss the potatoes and broad beans in the dressing, arrange on a serving platter, then garnish with a few basil leaves to serve