Broad Bean, Saffron and New Potato Salad

Name: Broad Bean, Saffron and New Potato Salad
Yield: Serves 4
Ingredients: 800 g new potatoes, scrubbed clean and cut in halves, or quarters if large; salt and pepper; juice of ½ lemon (to taste); 2 tbsp chopped parsley leaves; 4 tbsp olive oil; 200 g podded broad beans (approximately 600 g in their pods); good pinch of saffron threads

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

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

Method

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