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
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.
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.