Creamy Broad Bean and Potato Salad recipe

Preparation Time: 10 minutes | Cooking Time: 30 minutes

Potato salad is a summertime favourite of many and in this recipe, broad beans add an extra fresh flavour. Potatos and broad beans are tossed with a creamy, slightly tangy dressing.


  • 750g new potatoes, halved if especially large
  • 200g fresh broad beans, podded
  • 1 red onion
  • 2 tbsp. white wine vinegar
  • 1/2 tsp. sugar
  • 150ml soured cream
  • 1 tbsp. extra-virgin olive oil
  • 1/2 tsp. Dijon mustard
  • 1 bunch chives, snipped finely
  • Salt and pepper


  1. Bring a pot of salted water to the boil. Add the potatoes and cook for 15 minutes, then add the broad beans. Simmer for another 4-5 minutes. Drain and leave to dry slightly in a colander over the pan. When the beans are cool enough to handle, pop them out of their skins.

  2. Thinly slice the red onion and place into a large bowl. Sprinkle with vinegar and sugar. Toss to combine. Leave to sit for 5 minutes. Add the soured cream, olive oil, mustard, chives and salt and pepper. Add the potatoes and broad beans and toss to coat in the dressing.

Some chopped ham would add an extra dimension to this salad, and some finely chopped parsley would be especially delicious. Recipe serves 2.

Recipe Details:

  • Author: Laura Young.
  • Published:

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