Saffron, Potatoes and Green Bean Salad
Exquisite saffron adds a dash of unexpected colour to this potato salad with tender green beans and herbs
28 March, 2012
White Wine Vinegar
a pinch, freshly ground
Extra virgin olive oil
- 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