Herby potato salad with green beans and beetroot
This dish is bursting with fresh flavours - zingy beetroot, crunchy green beans and baby new potatoes in a delicate, herby and creamy dressing.
It’s my favourite side (or main) for spring. This salad manages to deliver on so many aspects, whether that’s for a twist on a classic, or a delightful recipe to reach for as we tiptoe (ever so optimistically) towards BBQ season.
Ingredients
1kg baby potatoes
4 pre-cooked beets
200g green beans (a small bag)
1/2 bunch of mint
1/2 bunch of flat leaf parsley
3 tbsp Greek yoghurt
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 lemon
salt and pepper to taste.
Recipe
1. Start by filling a pot with water and season with salt. Turn on the heat and bring to boil. On a chopping board, cut your baby potatoes into halves and pop them into the boiling water. Boil for 10 minutes.
2. Whilst the potatoes are bubbling away, prep your green beans. Trim from top to bottom and assemble a smaller pot of water. Bring the water to boil then add your green beans. Simmer for 5 minutes. Drain and put to a side.
3. Prepare your beetroot. Quarter each beetroot and put them into a large mixing bowl with your, now cooler, green beans.
4. Check your potatoes are cooked by testing with a fork. If the potato falls with ease off said fork , your spuds are ready for draining.
5. Whilst your potatoes are resting, roughly chop your herbs and mix them together with your yoghurt, mayo and mustard in a small bowl.
6. Once your potatoes have cooled, add them to your bowl of beans and beetroot and stir together. Once friendly with one another, add your dressing and give another stir.
7. Add a squeeze of lemon juice and salt and pepper to taste. Finito!
If you’re feeling extra, add some slices of fresh blood orange to this recipe for summertime manifestation. This recipe is also easily made vegan friendly by swapping all dairy products for vegan alternatives.
Recipe written by Charlotte Fairbairn
