Baby Potato & Green Bean Salad
Cherie Metcalfe
This salad is a winner with creamy baby potatoes, crunchy green beans, zingy spring onions, and heaps of fresh dill all tossed in our sweet and tangy maple mustard dressing.
Ingredients
500g baby potatoes, boiled and halved
200g green beans, trimmed and blanched
- 3 spring onions, thinly sliced
- 2 tablespoons fresh dill, chopped
- 8-10 rashes of bacon
- Miss Maple, to coat
- 1 teaspoon Man Grind Flakes
Directions
- Start by cooking baby potatoes in salted boiling water until tender. Blanch the green beans in boiling water for 2–3 minutes until just crisp-tender, then plunge them into ice water to keep their vibrant colour and crunch.
- In a separate pan, fry some bacon until just cooked and lightly golden, then set aside to cool slightly.
- In a large bowl, combine the warm potatoes, drained green beans, sliced spring onions, and a generous handful of fresh dill leaves. Season well with Man Grind Flakes and freshly cracked black pepper.
- While the ingredients are still slightly warm, pour over the maple mustard dressing and toss gently to coat. The warmth helps the potatoes soak up all those delicious flavours.
- This salad is delicious served at room temperature or chilled, making it a perfect make-ahead side for any occasion.
