Bean and Potato Salad

There is something delicious about a warm potato salad. This is no exception.


Serves 2


  • 15 small potatoes, cut into chunks and boiled to tender


  • 100g tender stem broccoli, blanched and halved


  • 60g suger snap peas, blanched


  • 30g peas


  • Dressing – 3tbsp olive oil


  • 2tbsp balsamic vinegar


  • 1tbsp honey


  • 1tsp French mustard


  1. Boil the potatoes until almost tender, adding the broccoli, sugar snaps and peas for the final few minutes.
  2. Drain and leave aside to cool while you make the dressing. Toss everything together and serve with leaves.

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