Ingredients
about 1kg new potatoes, scrubbed or scraped
a handful of podded broad beans
2 spring onions, finely sliced
a small bunch of chives, finely chopped
a small bunch of mint, leaves finely ribboned
salt and pepper
For the vinaigrette
2 tbsp rapeseed oil
2 tbsp sunflower oil
2 tbsp cider vinegar
1/2 tsp English mustard
good pinch of caster sugar
pinch each of salt and pepper
Method
Cook the potatoes in boiling salted water until tender. Drain and leave to cool a little, then slice into evenly-sized chunks. Blanch the broad beans in boiling water for a minute or two, then drain and skin.
Make the dressing by combining all the ingredients in a jam jar. Screw on the lid and give it all a good shake. Taste and adjust the seasoning.
While the potatoes are still warm, combine them with the beans, spring onions and herbs. Dress sparingly with the vinaigrette, season to taste, and serve.
Serves 4
Find out how to grow the ingredients for this delicious recipe from scratch with our handy guide.
Visit the River Cottage website for more recipes from Hugh.
