New Potatoes with Beans & Cress
Poor old cress always gets relegated to egg mayonnaise, but it really works with potatoes too!
- 1 kg new potatoes
- 250g runner or green beans, trimmed and cut into short lengths
- 1 package cress, snipped
- 1 clove of garlic
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoon olive oil
- Boil the potatoes for 15 mins, tipping in the beans for the final 4 mins. Drain and cool under cold water until just warm, or leave to one side if you have time.
- Whisk together the dressing ingredients and toss through the warm vegetables. Scatter the cress on top and serve straight away.