This is an excellent side dish or lunch. Use a waxy variety of potato like Charlotte or Desirée for the best results. We’ve paired this with a mustard vinaigrette but it would also work well with a home made mayonnaise. Make sure that you add the dressing to the potatoes while they’re cooling and they’ll soak up some of that delicious flavour.
500 g – 1 kg waxy potatoes, sliced into large pieces
small bunch runner beans (use young smaller ones)
small bunch french beans
small bunch dill
a few sprigs of mint
4 tblsp olive oil
1 tblsp cider vinegar
1 tsp wholegrain mustard
1. Boil the potatoes until just cooked – test with a knife. While cooling, pour over the prepared vinaigrette.
2. Steam the runner and french beans in a very small amount of water for a couple of minutes until just cooked. Tip into ice cold water to stop them cooking further. Combine the beans and potatoes with the chopped herbs on a serving platter and serve at room temperature.