What to add to your trolley:
- 1 kg Baby Potatoes, halved
- 250 g Green Beans, ends trimmed
- ¼ Red Onion, very finely sliced (optional)
- 2 – 3 tbsp fresh Parsley, chopped
- 1 – 2 tbsp fresh Chives or Spring Onion, chopped
Dressing:
- 3 tbsp Extra Virgin Olive Oil
- 1½ tbsp Lemon juice
- 1 tsp Dijon or wholegrain Mustard
- 1 tsp Raw honey
- Salt & black pepper to taste
Optional extras (if you want a bit more “Cyrus flair”):
- 2 tbsp Capers or chopped gherkins
- Crumbled Feta on top
How to Prepare the Deliciousness:
1. Cook the Potatoes:
Place halved baby potatoes in salted cold water. Bring to the boil and cook until just tender (about 12–15 minutes). Drain and let them steam dry in the pot for a minute.
2. Blanche the Beans:
While potatoes cook, boil or steam green beans for 3 – 4 minutes, until bright green and tender-crisp. Plunge into cold water to stop cooking, then drain.
3. Make the dressing:
Whisk together olive oil, lemon juice, mustard, honey, salt and pepper.
4. Assemble the Salad:
In a large bowl, combine warm potatoes, beans and red onion. Pour over the dressing while potatoes are still slightly warm – they absorb flavour better. Add parsley and chives, toss gently.
5. Finish & Serve:
Taste and adjust seasoning. Scatter over capers/gherkins and crumbled feta if using. Serve warm or at room temperature.
Zesty baby potato & green bean salad – light, herby and just right next to honey-mustard gammon on a summer Christmas table.
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