Mustardy potato and green bean salad

potato and green bean salad

It’s still Jersey Royal season, and I’m determined to use this wonderful seasonal produce as much as possible, while it’s still at its best. Most people prefer new potatoes very simply boiled, I like to cook them ‘en papillotte’ – so simple and no chance of getting them waterlogged. But still we’ve started to tire of them that way too, which is such a shame when they’re so wonderfully delicious.

So, here is a stunner of a potato salad recipe to fire up your imagination and add a bit of interest to your new potatoes when you’ve tired of the traditional recipes. As far away from a mayo-based traditional creamy affair as possible, and all the better for it, the strong mustardy dressing adds powerful background flavour and warmth, pepped up with the twang of shallots, chives and pretty chive flowers. The idea of honey in the dressing may seem crazy – honey with potatoes anyone? – but it is only a light touch which lifts the mustardy flavours without giving any noticeable sweet effect. The green beans add a little green crunch and I recommend them, although the salad remains almost as majestic without.

I can see this becoming my go-to potato salad recipe this summer.

Mustardy Potato and Green Bean Salad (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan) N.B. contains mustard

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200g new potatoes, boiled whole in their skins until tender
100g fine green beans
1 small bunch of chives, finely chopped
Chive flowers to garnish (optional)

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For the dressing;

1 tbsp whole grain mustard (yes really)
1 tbsp wine vinegar
2 tbsp olive oil
1 shallot, finely chopped
1/2 tsp honey
Salt and pepper

  1. Whisk together the dressing ingredients and set aside.
  2. Top and tail the green beans and cut in half, blanch for 3-4 minutes and then plunge in cold water. Boil or steam the potatoes, until tender.
  3. When the potatoes are cool enough to handle, cut into chunky slices and pour over 2/3rds of the dressing. Gently toss to combine. Leave to fully cool.
  4. Once cool, stir in the blanched green beans, chives and the additional dressing. Garnish with chive flowers.
  5. This salad is best eaten at room temperature.

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Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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