• Potato, bean and tomato salad

    A quick and easy side to make – the perfect salad to be enjoyed at a braai.

    TOTAL TIME 50 minutes | Makes 8 

    INGREDIENTS

    Mustard dressing

    • ½ cup olive oil
    • 2 tbsp white wine vinegar
    • 1 garlic clove, minced
    • 2 tsp wholegrain mustard
    • 1 tsp caster sugar

    Salad

    • 2 kg baby potatoes, unpeeled
    • 500 g frozen broad beans
    • 300 g green beans
    • 6 Roma tomatoes, thickly sliced

    METHOD

    Mustard dressing

    COMBINE all the ingredients together and mix well until well combined. 

    Salad

    SCRUB the potatoes clean ( if necessary). Boil, steam or microwave potatoes until tender; drain. When cool enough to handle, cut the potatoes into thick slices. Toss warm potatoes into half of the mustard dressing.

    BOIL, steam or microwave broad beans and green beans separately, until just tender; drain. Rinse under cold water; drain well. Peel away grey skins from broad beans.

    PLACE potatoes on a platter, top with tomatoes and beans and drizzle with remaining dressing

    FOOD TEAM TIP: The salad is best prepared on a the day of serving.

    Potato ,bean & tomato salad

    Serves: 6
    Total Time: 50 minutes

    Ingredients

    • Mustard dressing
    • ½ cup olive oil
    • 2 tbsp white wine vinegar
    • 1 garlic clove, minced
    • 2 tsp wholegrain mustard
    • 1 tsp caster sugar
    • Salad
    • 2 kg baby potatoes, unpeeled
    • 500 g frozen broad beans
    • 300 g green beans
    • 6 roma tomatoes, thickly sliced

    Instructions

    For the Mustard dressing

    1

    Combine all the ingredients together and mix well until well combined. 

    For the Salad

    2

    Scrub the potatoes clean ( if necessary). Boil, steam or microwave potatoes until tender, drain. When cool enough to handle, cut the potatoes into thick slices. Toss warm potatoes into half of the mustard dressing.

    3

    Boil, steam or microwave broad beans and green beans, separately  until just tender, drain.Rinse under cold water, drain well. Peel away grey skins from broad beans.

    4

    Place potatoes on a platter, top with tomatoes and beans, drizzle with remaining dressing

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    ALSO SEE: Potato and sweet potato salad with honey mustard dressing

    Potato and sweet potato salad with honey mustard dressing

    Feature image: AREMEDIA

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    Author

    A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.