Adapted from the BBC website to suit my ingredients.
I made this because I had Jersey Royal potatoes, some green beans, lots of open jars of stuff in the fridge, and fresh herbs in the garden.
INGREDIENTS:
- 750g Jersey Royal or Charlotte potatoes, cut into chunks
- A packet of long green beans, with the tops off and chopped in half
- A bunch of mint leaves, chopped
- A bunch of parsley, chopped
- A sprig of lovage (optional) chopped
- 50g capers, plus 1 tbsp brine from the jar
- 50g cornichons, roughly chopped
- 4 perello pickled green chillies, roughly chopped
- juice of a lemon
- 1 tbsp Dijon mustard
- 180ml virgin olive oil
- 4 spring onions, chopped
METHOD:
- Bring a pan of salted water to the boil, and boil the potatoes for 12 minutes.
- Make the dressing; put the mint, parsley, lovage, capers, cornichons, chillies, lemon juice, mustard and olive oil in a blender with the caper brine, and blend to make an unctuous green and chunky dressing. You can adjust the ingredient list to taste and availability.
- Season the dressing with salt and pepper and stir in the chopped spring onions.
- When the potatoes have cooked for 12 minutes, add the green beans, simmer for another three minutes, and then drain, letting everything cool down and dry off.
- After 15 minutes, put the potatoes, beans and dressing into a bowl and fold together so everything is evenly mixed.
And ready to serve