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Broad bean and potato salad
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4 essential Waitrose smoked British back bacon rashers
500g baby new potatoes
300g essential Waitrose frozen baby broad beans
1 tbsp chopped parsley
1 tbsp chopped dill
2½ tbsp essential Waitrose British half fat crème fraîche
1. Preheat the grill to high. Cook the potatoes in a pan of boiling water for 15 minutes. Shell the broad beans, defrosted, and add to the potatoes for the final 3 minutes of cooking.
2. Meanwhile, stir the parsley and dill into the crème fraîche. Place the bacon under the grill until very crisp, then chop into bite-sized pieces.
3. Drain the vegetables and, while still warm, toss in the herbed crème fraîche. Sprinkle with the crispy bacon and serve.
Typical values per serving:
This recipe was first published in June 2011.