New potatoes with beans & cress
- Preparation and cooking time
- Total time
- 5 mins work
- Easy
- Serves 6
Skip to ingredients
- 1kg baby new potatoes
- 250g runner or green beantrimmed and cut into short lengths
- pack mustard cresssnipped
For the dressing
- 1small garlic clovecrushed
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 3 tbsp olive oil
Nutrition: per serving
- kcal178
- fat6g
- saturates1g
- carbs28g
- sugars0g
- fibre3g
- protein4g
- salt0.11glow
Method
step 1
Boil the potatoes for 15 mins, tipping in the beans for the final 4 mins. Drain and cool under cold water until just warm, or leave to one side if you have time.
step 2
Whisk together the dressing ingredients and toss through the warm vegetables. Scatter the cress on top and serve straight away.
