Name: Potato, bean and tomato salad
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 2 kilogram kipfler potatoes, unpeeled; 500 gram frozen broad beans; 300 gram green beans; 6 (360g) egg tomatoes, thickly sliced; 1/2 cup (125ml) extra virgin olive oil; 2 tablespoon white wine vinegar; 1 clove garlic, crushed; 2 teaspoon wholegrain mustard; 1 teaspoon caster sugar

Ingredients

2 kilogram kipfler potatoes, unpeeled

500 gram frozen broad beans

300 gram green beans

6 (360g) egg tomatoes, thickly sliced

1/2 cup (125ml) extra virgin olive oil

2 tablespoon white wine vinegar

1 clove garlic, crushed

2 teaspoon wholegrain mustard

1 teaspoon caster sugar

Method

1.To make mustard dressing, combine olive oil, vinegar, garlic, mustard and sugar in a screw-top jar. Shake well. Season to taste.

2.Scrub potatoes to clean, if necessary. Boil, steam or microwave potatoes until tender, then drain. When cool enough to handle, cut potatoes into thick slices and toss in half of the mustard dressing.

3.Meanwhile, boil, steam or microwave both beans, separately, until just tender. Drain. Rinse under cold water and drain well. Peel away grey skins from broad beans.

4.Place potato on a platter, top with tomato and beans; drizzle with remaining mustard dressing.

Salad is best prepared on the day of serving. The potatoes can be served warm or cold.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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