- 2 lbs. new potatoes, unpeeled
- ¾ cup (5½ ozs.) broad beans, shelled
- For the mint vinaigrette
- 2 large handfuls of fresh mint leaves
- 4 tablespoons extra virgin olive oil juice of 1 lemon
- 1 tablespoon coarse-grain mustard
- pinch of turbinado sugar
- sea salt and freshly ground black pepper
- To serve
- 4 spring onions, thinly sliced diagonally
- handful of fresh mint leaves
Whenever you make potato salad, add the dressing to the warm vegetables, and let them cool. The juicy dressing will soak into the hot potatoes so that every bite oozes with flavor.
- Put the potatoes in boiling water, and simmer for about 15 minutes, until almost cooked. They should be just tender when pierced with the point of a knife. Add the beans, and simmer for an additional 5 minutes, until the potatoes are cooked and the beans are just tender. Drain, and place in a serving dish.
- While the vegetables are cooking, make the mint
- Vinaigrette: Put the mint and olive oil in a food processor or blender. Add the lemon juice, mustard and sugar, and season to taste with salt and pepper. Process until blended.
- Drizzle the vinaigrette over the warm potatoes and beans, and toss gently so that the vegetables are well coated. Let cool. Scatter the spring onions and fresh mint leaves over the salad, and serve.