Name: Warm potato salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: Dressing; 1/4 cup extra-virgin olive oil; 2 tablespoon cider vinegar; 1 tablespoon wholegrain mustard; 1 kilogram chat potatoes, halved; 2 corn cobs, halved; 1 cup broad beans, blanched, peeled; 1 small red onion, thinly sliced; 2 tablespoon each chopped parsley and mint

Warm potato salad

This warm potato salad is the perfect accompaniment to a roast

Serves 8

Prep

15M

Cook

15M

Total

30M

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Ingredients

Dressing

1/4 cup extra-virgin olive oil

2 tablespoon cider vinegar

1 tablespoon wholegrain mustard

1 kilogram chat potatoes, halved

2 corn cobs, halved

1 cup broad beans, blanched, peeled

1 small red onion, thinly sliced

2 tablespoon each chopped parsley and mint

Method

1.Cook potatoes in a saucepan of boiling salted water for 12-15 minutes until tender. Drain well.

2.Meanwhile, bring a saucepan of salted water to boil. Cook corn for 4-5 minutes, until tender. Drain well. Remove kernels from cobs.

3.To make the dressing: In a small jug, whisk all ingredients together. Season to taste.

4.In a large bowl, combine potatoes, corn, beans, onion and herbs. Pour over dressing, tossing to coat. Serve warm or cold.

To save time, replace corn cobs with a can of corn kernels.
Note

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Ingredients

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