Bright and hearty, this potato, bean and tomato salad brings together tender baby potatoes, crisp green beans and juicy tomatoes, all dressed in a zesty mustard vinaigrette. It’s the perfect side to bring to a braai.
Potato, bean and 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
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
Notes
FOOD TEAM TIP: The salad is best prepared on a the day of serving.
