New Potatoes With Beans & Cress
A vibrant and flavorful warm salad featuring tender baby new potatoes and crisp green beans, tossed in a tangy dressing boasting hints of garlic and Dijon mustard. Finished off with a sprinkle of fresh mustard cress for a peppery bite. Perfect for a light and satisfying dish full of summer freshness.
— Constant Cookbook
Ingredients
- 1kg baby new potatoes
- 250g runner or green beans , trimmed and cut into short lengths
- pack mustard cress , snipped
- 1 small garlic clove , crushed
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 3 tbsp olive oil
Instructions
- Boil the potatoes for 15 mins, tipping in the beans for the final 4 mins. Drain and cool under cold water until just warm, or leave to one side if you have time.
- Whisk together the dressing ingredients and toss through the warm vegetables. Scatter the cress on top and serve straight away.
Yield
Serves 6
Nutrition
- Calories: 178 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Fiber Content: 3 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.11 milligram of sodium
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