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
