Potato and Green Bean Salad
Preparation time : 20 min
Difficulty :
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Ingredients
- 5 tbsp Crème Fraiche
- 1 tbsp white wine vinegar
- 3 tbsp hot water
- 1 tbsp wholegrain mustard
- Salt and pepper
- 450g small new potatoes
- 150g green beans, trimmed, cut into 5cm/2" lengths
- 2 small red onions, cut into thick wedges
- 1tbsp olive oil
- 200g Président® Emmental cheese, cut into small cubes
- 175g cherry tomatoes, halved
- Small handful flat leaved parsley, finely shredded
Preparation
Step 1
Whisk the ingredients for the dressing and set aside.
Step 2
Halve the potatoes and put into a pan with salted water, bring to the boil and cook for 8 minutes.
Step 3
Meanwhile, heat a griddle pan, brush with oil and place the onion wedges to cook for 10 minutes, turning once until golden.
Step 4
Put the beans to cook with the potatoes for a further 4 minutes until both vegetables are tender.
Step 5
Drain and transfer to a bowl, add the onions and the dressing and fold together.
Step 6
Turn into a serving dish scatter over the Président® Emmental cheese cubes, cherry tomatoes and parsley, fold into the salad then serve at once.
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