MaellaMaella

Potato Salad

Crunchy potato salad with yoghurt and mustard dressing

Potato Salad

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

  1. 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.
  2. Get them on a baking tray, squish them with the back of a glass and drizzle over olive oil and salt.
  3. Roast in the oven at 200C for 30-35 minutes until crispy.
  4. Drain and pat dry borlotti beans, roast with olive oil and salt alongside the potatoes.
  5. Boil the green beans for 4 minutes and then plunge in ice water.
  6. Mix together the mustard dressing ingredients.
  7. Put drained green beans, sliced red onion, roasted potatoes and beans in and give a good mix.
  8. Mix the yoghurt dressing together, spread on a plate and top with the potato mix, enjoy

Recipe by Natalia Rudin on maella.net