Exquisite saffron adds a dash of unexpected colour to this potato salad with tender green beans and herbs
- Preparation time
- Cooking time
- Recipe category Side
- Recipe yield 4
- Recipe cuisine Italian
Peel the potatoes and cook for 25 minutes in salted water, adding saffron. Drain. Cook the broad beans for 5 mintes in salted water, then drain.
Wash and sort beans and blanch them in boiling salted water for 5 minutes. Drain.
Make a vinaigrette with the oil, vinegar and herbs. Salt and pepper. Mix with potatoes and beans. Leave to marinate for 30 minutes and divide into bowls or glasses and serve.
Wine pairing: Roero Arneis