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Potato Salad
Crunchy potato salad with yoghurt and mustard dressing
Ingredients
g baby new potatoes
g green beans
borlotti beans
red onion
tbsp greek yog
garlic
lemon
tbsp wholegrain mustard
tsp honey
tsp white wine vinegar
tbsp olive oil
salt
pepper
Instructions
Put the potatoes in cold water with salt, bring to a boil and let simmer for 5 minutes or until just soft and then drain.
Get them on a baking tray, squish them with the back of a glass and drizzle over olive oil and salt.
Roast in the oven at 200C for 30-35 minutes until crispy.
Drain and pat dry borlotti beans, roast with olive oil and salt alongside the potatoes.
Boil the green beans for 4 minutes and then plunge in ice water.
Mix together the mustard dressing ingredients.
Put drained green beans, sliced red onion, roasted potatoes and beans in and give a good mix.
Mix the yoghurt dressing together, spread on a plate and top with the potato mix, enjoy
Recipe by Natalia Rudin on maella.net