Poor old cress always gets relegated to egg mayonnaise, but it really works with potatoes, too
Ingredients
- 1kg baby new potatoes
- 250g runner or green bean, trimmed and cut into short lengths
- pack mustard cress, snipped
For the dressing
- 1small garlic clove, crushed
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 3 tbsp olive oil
Method
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Boil the potatoes for 15 mins, tipping in the beans for the final 4 mins. Drain and cool under cold water until just warm, or leave to one side if you have time.
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Whisk together the dressing ingredients and toss through the warm vegetables. Scatter the cress on top and serve straight away.