Warm bean and potato salad


  • 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


  1. 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.

  2. 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.

  3. 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.

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