Potato recipes have a wonderful a feel-good quality. We love this any-weather, summer potato salad.
Ingredients
- 300g baby new potatoes, halved
- 200g broad beans, podded
- 2 tsp grainy mustard
- 2 tbsp lemon juice
- 2 tbsp extra-virgin olive oil
- 2 tbsp crème fraîche
- 200g hot-smoked salmon, flaked
- ½ cucumber, deseeded and sliced
- 50g bag pea shoots
Method
- 1. Put the potatoes in a pan of cold salted water, bring to the boil, then simmer for 10-12 minutes until tender. Drain and set aside.
- 2. Meanwhile, blanch the broad beans in boiling water for 1-2 minutes, drain, then refresh under cold water. Remove the outer skins.
- 3. Whisk the mustard, lemon juice, extra-virgin olive oil and crème fraîche together and season. Pour over the warm potatoes and toss.
- 4. Add the broad beans and remaining ingredients to the dressed potatoes, mix and serve.
Nutritional info
Per serving: 261kcals, 14.5g fat (3.8g saturated), 16.7g protein, 16.9g carbs (2.8g sugars), 1.9g salt, 5.9g fibre
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