Potato, bean and tomato salad
A quick and easy side to make – the perfect salad to be enjoyed at a braai.
TOTAL TIME 50 minutes | Makes 8
INGREDIENTS
Mustard dressing
- ½ cup olive oil
- 2 tbsp white wine vinegar
- 1 garlic clove, minced
- 2 tsp wholegrain mustard
- 1 tsp caster sugar
Salad
- 2 kg baby potatoes, unpeeled
- 500 g frozen broad beans
- 300 g green beans
- 6 Roma tomatoes, thickly sliced
METHOD
Mustard dressing
COMBINE all the ingredients together and mix well until well combined.
Salad
SCRUB the potatoes clean ( if necessary). Boil, steam or microwave potatoes until tender; drain. When cool enough to handle, cut the potatoes into thick slices. Toss warm potatoes into half of the mustard dressing.
BOIL, steam or microwave broad beans and green beans separately, until just tender; drain. Rinse under cold water; drain well. Peel away grey skins from broad beans.
PLACE potatoes on a platter, top with tomatoes and beans and drizzle with remaining dressing
FOOD TEAM TIP: The salad is best prepared on a the day of serving.
Potato ,bean & tomato salad
Ingredients
- Mustard dressing
- ½ cup olive oil
- 2 tbsp white wine vinegar
- 1 garlic clove, minced
- 2 tsp wholegrain mustard
- 1 tsp caster sugar
- Salad
- 2 kg baby potatoes, unpeeled
- 500 g frozen broad beans
- 300 g green beans
- 6 roma tomatoes, thickly sliced
Instructions
For the Mustard dressing
Combine all the ingredients together and mix well until well combined.
For the Salad
Scrub the potatoes clean ( if necessary). Boil, steam or microwave potatoes until tender, drain. When cool enough to handle, cut the potatoes into thick slices. Toss warm potatoes into half of the mustard dressing.
Boil, steam or microwave broad beans and green beans, separately until just tender, drain.Rinse under cold water, drain well. Peel away grey skins from broad beans.
Place potatoes on a platter, top with tomatoes and beans, drizzle with remaining dressing
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ALSO SEE: Potato and sweet potato salad with honey mustard dressing
Feature image: AREMEDIA
