Warm New Potato & Green Bean Salad

Tender new potatoes, crisp green beans and creamy cannellini beans come together with a fresh lemon and mustard dressing to create a simple, satisfying summer meal. Perfect for lunch, a light dinner or to take on a picnic. 

Serves: 4 
Prep time: 15 minutes 
Cook time: 20 minutes 

Ingredients 

For the salad 

• 750g new potatoes, halved if large  

• 200g green beans, trimmed  

• 1 x 400g tin cannellini beans, drained and rinsed  

• 4 spring onions, finely sliced  

• 2 tbsp chopped fresh parsley  

• 1 tbsp chopped fresh chives (optional)  

For the dressing 

• 3 tbsp extra virgin olive oil  

• 1 tbsp Dijon mustard  

• Juice of 1 lemon  

• 1 small garlic clove, finely grated or crushed  

• Salt and freshly ground black pepper  

Method 

1. Place the new potatoes into a saucepan of cold salted water. Bring to the boil and simmer for 15–18 minutes, or until just tender.  
2. During the last 3–4 minutes of cooking, add the green beans to the same pan. Drain everything well.  
3. Meanwhile, whisk together the olive oil, Dijon mustard, lemon juice and garlic. Season generously with salt and pepper.  
4. Transfer the warm potatoes and green beans to a large serving bowl. Add the cannellini beans, spring onions, parsley and chives.  
5. Pour over the dressing while the potatoes are still warm and gently toss until everything is evenly coated.  
6. Let sit for 10-15 minutes before serving to let the warm potatoes absorb the dressing.