New Potatoes with Samphire and Broad Beans

Name: New Potatoes with Samphire and Broad Beans
Yield: Serves 4
Ingredients: sea salt and freshly ground black pepper; salt and freshly ground black pepper; ² garlic clove, grated or finely chopped; 1 tsp Dijon mustard; 1 tbsp red wine vinegar or cider vinegar; 50 ml extra virgin olive oil; 15 g dill, thicker stems removed, roughly chopped; 200 g sweet cherry tomatoes on the vine, halved; 450 g new potatoes, halved or cut so all a similar size; 100 g samphire, trimmed; 600 g broad beans in their pods

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Salads

By Fi Buchanan

Published 2023

About

Samphire is naturally salty so taste the salad before you season it, and there’s no need to peel new potatoes – the skins are thin and delicious. This is the perfect accompaniment to smoked salmon or halibut.

Ingredients

450 g new potatoes, halved or cut so all a similar size
600 g broad beans in their pods
100

Gluten-free
Vegan
June
Summer

Method

Put the potatoes in a pan of cold salted water, bring to a boil and simmer for 15 to 18 minutes, or until tender. For the last 5 minutes of cooking, steam the broad beans in a sieve or colander placed over the pan of simmering potatoes. When the beans are ready, set them aside to cool and drain the potatoes.

Make the dressing by whisking together the mustard, garlic, vinegar, oil and sa