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Shop › Recipes › New Potatoes with Beans and Cress
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Recipes

  • Dec 10, 2012

    New Potatoes with Beans and Cress

     

    Serves: 6
    Prep/Cook Time: 20 min

    Ingredients

    1kg baby new potatoes
    250g runner or green beans, trimmed and cut into short lengths
    pack mustard cress, snipped

    For the dressing

    1 small garlic clove, crushed
    1 tbsp red wine vinegar
    1 tbsp Dijon mustard
    3 tbsp olive oil or rapeseed oil

    Method

    Boil the potatoes for 15 mins, tipping in the beans for the final 4 mins. Drain and cool under cold water until just warm, or leave to one side if you have time.

    Whisk together the dressing ingredients and toss through the warm vegetables. Scatter the cress on top and serve straight away.


    Source: BBC Good Food


    • cress, potato, rapeseed oil, vegetarian
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