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

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.