Potato salad with green beans, peas & but­ter­milk-herb dress­ing (p68)

Healthy Food Guide (Australia) - - RECIPES -

Serves 6 (as a side) Cost per serve $3.75 Hands­on time 25 min Cook­ing time 20 min

gluten free veg­e­tar­ian 6 large potatoes, scrubbed 300g green beans, cut into

3cm lengths ²⁄³ cup gar­den peas ²⁄³ cup but­ter­milk ¹⁄³ cup ex­tra-light sour cream 1 ta­ble­spoon chopped pars­ley 1 ta­ble­spoon chopped chives 1 ta­ble­spoon chopped

mint leaves 1 ta­ble­spoon finely

chopped shal­lot 1 ta­ble­spoon white vine­gar 1 tea­spoon whole­grain

mus­tard (op­tional) 1 spring onion, white part

only, thinly sliced ½ tea­spoon finely grated

lemon zest 4 medium radishes,

very thinly sliced Sea salt flakes and freshly

ground pep­per 1 Put the potatoes in a large pot, cover with cold water and bring to the boil. Sim­mer for about 12 min­utes, or un­til ten­der to the point of a thin­bladed knife. Re­move with a slot­ted spoon, leav­ing the water in the pot. Cool slightly, peel off the skins, (if de­sired), and then cut into chunks and put in a bowl. 2 Bring the pot of water used to cook the potatoes to a sim­mer, and drop in the green beans. Cook for about 3 min­utes, then add the peas and sim­mer for a fur­ther 2 min­utes, or un­til the veg­eta­bles are just ten­der. Drain, re­fresh un­der cold water, and drain well again. Tum­ble the veg­eta­bles into a bowl with the potatoes. 3 Com­bine the but­ter­milk, sour cream, herbs, shal­lot, vine­gar, mus­tard (if us­ing), spring onion, lemon zest and radishes. Add salt and pep­per to taste. Pour the dress­ing over the potatoes while they are still warm, and toss gen­tly to coat. Serve the potato salad at room tem­per­a­ture.

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