Warm Potato Salad Recipe

Ingredients

Serve 4

• 14 oz/400 g small salad potatoes, such as Charlottes, cut in half

• 1 1/4 cups/310 ml boiling vegetable stock (refer recipe)

• 1 tbsp red wine vinegar or sherry

• 8 oz/250 g green beans, topped and tailed

 Dressing:

• 2 tbsp sherry vinegar

• 2 tbsp extra-virgin olive oil

• 2 tbsp sesame oil

• 1 tbsp vegetable stock

• 1 tbsp mustard seeds

• 1 tbsp finely chopped chives

• 2 scallions/spring onions, finely chopped

Method:

1. Place the potatoes in a large pot filled with the boiling stock and red wine vinegar.

2. Cover and cook for 10-15 minutes, or until almost tender. Add the green beans and cook for 5 minutes, or until tender.

3. Dressing: Place the vinegar, olive oil, sesame oil, stock, and mustard seeds in a small  container with a screw top. Shake well.

4. Drain the potatoes and green beans and arrange on 4 individual serving plates.

5. Drizzle with the dressing. Sprinkle with the chives and scallions and serve.