Wednesday, June 4, 2008

Hot Potato and Bean Salad

Hot potato and bean salad
serves 4

450g/1lb potatoes, scrubbed and diced
100g/4oz French beans,
topped and tailed, cut into short lengths
75ml/3fl oz low-fat crème fraîche
2 teaspoons chopped fresh mint
salt and freshly ground black pepper

• Cook the potatoes in lightly salted boiling water for 5 minutes.
• Add the beans to the potatoes, and cook for a further 5–10 minutes until the potatoes are tender. Drain and return to the pan.
• Add the crème fraîche and mint,and season with salt and pepper. Toss gently, and serve warm.

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