New potato & green bean salad
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New potato & green bean salad

By Sara Buenfeld

Try to use Jersey royals in this healthy take on a picnic classic then swap the mayo for honey mustard vinaigrette

  • Prep:10 mins
    Cook:8 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 123
  • fat 6g
  • saturates 1g
  • carbs 15g
  • sugars 3g
  • fibre 2g
  • protein 2g
  • salt 0.1g

Ingredients

  • 500g medium new potatoes (Jersey royals if you can get them), thickly sliced
  • 200g green beans, trimmed
  • 1 tbsp lemon juice
  • 1 tsp clear honey
  • 1 tsp wholegrain mustard
  • 3 tbsp olive oil
  • 4 spring onions, thinly sliced

Method

  1. Boil potatoes in salted water for 8 mins until just tender, then drain and keep warm (they will absorb the dressing better than cold potatoes). Meanwhile, steam the beans in a steamer over the potatoes for 4 mins. Keep a close eye on them as you want them to be just tender rather than soft. Cool the beans under the cold tap to keep their colour.

  2. Mix the dressing ingredients in a bowl. Add the warm potatoes and beans, and toss really well to coat in the dressing. (Warm potatoes absorb the dressing better than cold ones.)

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