Warm Dijon potato salad with French beans

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves6
  • DifficultyEasy
1.35kg Yukon or baby white potatoes
450g French beans, trimmed
120ml mayonnaise
2 tbsp whole grain Dijon mustard
1 shallot, minced
3 tbsp red wine vinegar
30 grinds black pepper
15g finely chopped flat-leaf parsley
1) Place the potatoes in a large pan and cover with cold water by at least a few cms. Salt the water generously, bring to the boil and cook until the potatoes are fork tender, about 20 minutes. Drain and rinse under cold water.

2) Bring another pan of salted water to the boil and throw the beans in just for a minute or two until they turn bright green. Strain and run the beans under cold water to stop them from cooking further.

3) In a mixing bowl combine the remaining ingredients, except the parsley, and whisk until smooth.

4) Cut the potatoes in half lengthwise and then into roughly 2cm chunks. Cut the beans in half. Toss the potato chunks in the dressing and then toss in the green beans and the parsley.

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