|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|
|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|
Slice the potatoes into big chunks. Place into a large pot of salted cold water and bring to the boil. Cook until tender (about 10 -15 minutes max will do the trick).
Drain the potatoes using a colander, season with salt and pepper and allow to cool slightly while prepping the other vegetables and making the dressing.
Place all the dressing ingredients into a jar, seal with a lid and shake until well combined and emulsified. Alternatively whisk ingredients vigorously in a small bowl.
In a large salad bowl, combine the cooked potatoes, sliced onion and radish, herbs and dressing. Season with salt and pepper to taste.
Best served at room temperature.
Add boiled egg wedges
Add halved baby tomatoes
Recipe reprinted with permission of Bits of Carey. To see more recipes, please click here.
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