Name: Warm Jersey Royal and green bean salad
Total time: 900 s
Yield: 4
Ingredients: 500 gram Jersey royal potato; 2 clove garlic; 200 gram green beans; 4 tablespoon olive oil; 2 tablespoon apple cider vinegar; 1 tablespoon wholegrain mustard; 2 echalion shallot; 12 gram chive; 3 tablespoon gherkin

Step 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.

Step 2

Meanwhile, combine the olive oil (60 mL) , cider vinegar (30 mL) , 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.

Step 3

Cook the green beans (200 g) in a separate pan of salted water, then drain.

Step 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.

Warm Jersey Royal and green bean salad

RECIPE

Ingredients

For the dressing

Method

Rate this recipe

Tags

More from Marks & Spencer

Clementine and marmalade gin fizz

Sizzling Spanish beef fillets with hasselback patatas bravas

Very veggie pasta bake

Super-saucy meatball sub

Super summery sangria

Mushroom biriyani with coriander chutney

Crunchy apple and wensleydale salad

Roasted carrots, Tenderstem broccoli and radishes with burrata

Spicy Italian-style stew with cauliflower and parsnip mash

Lamb steaks, new potatoes and chimichurri

Lamb tikka shepherd’s pie

Za’atar-crusted halloumi, blood orange, fennel and couscous salad

Hoisin pork noodles

Smokey sausage cassoulet

The ultimate truffled potato salad

Salted caramel French toast