Try to use Jersey royals in this healthy take on a picnic classic then swap the mayo for honey mustard vinaigrette
Ingredients
- 500g medium new potato (Jersey royals if you can get them), thickly sliced
- 200g green bean, trimmed
For the dressing
- 1 tbsp lemon juice
- 1 tsp clear honey
- 1 tsp wholegrain mustard
- 3 tbsp olive oil
- 4 spring onions, thinly sliced
Method
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Boil potatoes in salted water for 8 mins until just tender, then drain and keep warm (they will absorb the dressing better than cold potatoes). Meanwhile, steam the beans in a steamer over the potatoes for 4 mins. Keep a close eye on them as you want them to be just tender rather than soft. Cool the beans under the cold tap to keep their colour.
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Mix the dressing ingredients in a bowl. Add the warm potatoes and beans, and toss really well to coat in the dressing. (Warm potatoes absorb the dressing better than cold ones.)