Ingredients
- 300 g butter beans
- 500 g large potatoes
- 2 shallots
- 12 sprigs of chives
- 3 tablespoon(s) of sunflower oil
- 100g heavy cream
- 1 tablespoon(s) mustard
- 2 tablespoons of cider or wine vinegar
- 2 spring onions
Preparation
-
Place the whole potatoes in a pan of cold water and cook until a knife tip easily penetrates the flesh. Drain them. Hull and steam the butter beans for 15 minutes.
-
Peel and chop the shallots. Chop the chives. Mix the sunflower oil with the cream, mustard, vinegar, chives, shallots, salt and pepper with a grinder.
-
Peel and cut the potatoes into large cubes. Place them in a salad bowl with the steamed beans and the creamy sauce. Mix and serve warm with the chopped spring onions.
