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Baby potato salad with herby crème fraîche
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500g Waitrose Baby New Potatoes, scrubbed
300g green beans, trimmed
6 salad onions, finely chopped
½ x 25g pack fresh flat leaf parsley, finely chopped
½ x 25g pack fresh mint, finely chopped
200ml tub crème fraîche
2 tbsp fresh Waitrose Cooks’ Ingredients Greek Basil, leaves only
1 tbsp Farrington’s Mellow Yellow Rapeseed Oil
1. Place the potatoes in a large pan of cold water and bring to the boil. Cook for 10 minutes, adding the green beans for the last 5 minutes until both are tender. Drain the vegetables and then set aside to cool completely.
2. In a large bowl, mix the salad onions and chopped parsley and mint with the crème fraîche. Add the potatoes and beans and toss gently to combine.
3. Season to taste and serve topped with the Greek basil and drizzled with the rapeseed oil.
Typical values per serving:
This recipe was first published in June 2015.
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