Cooking Instructions
1.
Place the
jersey royal potato (500 g)
into a large pan of cold salted water. Drop in the
garlic cloves (2 cloves)
. Bring to the boil, then simmer for 12-15 minutes, until the potatoes are tender.
2.
Meanwhile, combine the
olive oil (4 tbsp)
,
cider vinegar (2 tbsp)
,
wholegrain mustard (15 g)
,
shallots (2)
,
chives (10 g)
,
gherkins (25 g)
and pickling juice in a bowl. Season with a little salt and some freshly ground black pepper and set aside.
3.
Cook the
green beans (200 g)
in a separate pan of salted water, then drain.
4.
Drain the cooked potatoes. Pick out the garlic cloves, mash them up with the back of a fork and mix them into the dressing. Slice the potatoes into halves or quarters, depending on their size, and toss them into the dressing while they’re still warm. Fold the halved green beans into the salad before serving.