Broad Bean, Saffron and New Potato Salad


Preparation info

  • Serves


    • Difficulty


Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

This warm salad combines two of the best veg Britain has to offer at this time of year. The bright red saffron threads add a wonderful colour and subtle flavour but use it sparingly or the flavour can be cloying. Try using a small handful of chervil for a slightly different flavour to parsley, or alternatively some chopped chives.


  • 800 g new potatoes, scrubbed clean and cut in halves, or quarters if large
  • good pinch of saffron threads
  • 200


Put the potatoes in a saucepan and add just enough water to cover them, along with a good pinch of salt. Bring to the boil and cook for 12–15 minutes, until tender. Once the water comes to the boil, put the saffron threads in a large bowl and add 1 tablespoon of the boiling water. Leave the saffron to steep.

While the potatoes are cooking, bring another pan of water to the boil. Add the