Try to use Jersey royals in this healthy take on a picnic classic then swap the mayo for honey mustard vinaigrette
Prep:10 mins
Serves 6
500g medium new potato (Jersey royals if you can get them), thickly sliced200g green bean, trimmed
STEP 1Boil potatoes in salted water for 8 mins until just tender, then drain and keep warm (they will absorb the dressing better than cold potatoes). Meanwhile, steam the beans in a steamer over the potatoes for 4 mins. Keep a close eye on them as you want them to be just tender rather than soft. Cool the beans under the cold tap to keep their colour.STEP 2Mix the dressing ingredients in a bowl. Add the warm potatoes and beans, and toss really well to coat in the dressing. (Warm potatoes absorb the dressing better than cold ones.)
