Roasted New Potato Salad
Ingredients | Serves 4-6 | Cook 45 Mins
- ~1kg new potatoes scrubbed clean and chopped into bite sized pieces
- Handful green beans or broad beans
- 1 bunch of spring onions, finely sliced
- Large handful rocket
- Toasted pine nuts
For the Dressing:
- tsp grainy Dijon mustard
- Squidge of honey
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper
Method
- Pre-heat the oven to 220C (fan)
- Toss the potatoes with olive oil and salt and place on a baking tray.
- Roast in the oven for 20 minutes, then turn the oven down to 180C (fan) and cook for a further 20 minutes until the potatoes are cooked through, and soft in the centre. Allow to cool.
- Blanch and cool the broad beans.
- Whisk together the dressing, season to taste.
- When the potatoes have sufficiently cooled so they don’t wilt the greens, toss together the potatoes with the beans, spring onions and rocket. Check and adjust seasoning if necesasry. Transfer to a large serving dish and scatter over the pine nuts.
Share This Recipe
Lee Greens is a not for profit veg bag scheme run by enthusiastic, vegetable-loving people living in Lewisham, Lee, Blackheath and the surrounding area. They provide local people with affordable seasonal, organic vegetables from small local farms.
Help us grow our Veg Box Recipes page by sending us your favourite meals, sides, starters and puds, and we’ll feature our favourites on the site. And, to get you started, fill your fridge with seasonal veg from your local Better Food Trader. We’re positive you’ll taste the difference.
A Better Food Trader is governed by principles that ensure the food they sell is farmed sustainably, the way they trade is fair to farmers and transparent to customers. Find where you can get local, ethical food on our handy map.
