6 servings
Prep: 15 mins,
Cooking: 15 mins
A perfect side dish for a braai or as part of a Sunday lunch spread.
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Ingredients (11)
600 g | baby potatoes — (or pink fir or fingerling) |
125 g | green beans — fine, trimmed, blanched |
1 | red onion — thinly sliced |
4 | radishes — thinly sliced |
45 ml | dill — finely chopped |
DRESSING:
2 | garlic — cloves, crushed |
45 ml | Dijon mustard |
5 ml | honey — or sugar |
80 ml | white wine vinegar — or lemon juice |
80 ml | olive oil — extra virgin |
salt and freshly ground black pepper |
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