Saffron, Potatoes and Green Bean Salad

Saffron, Potatoes and Green Bean Salad

Saffron, Potatoes and Green Bean Salad

Exquisite saffron adds a dash of unexpected colour to this potato salad with tender green beans and herbs

March 28, 2012

Cuisine

Dietary Consideration

Season & Occasion

serves for

4

total time

0 HR 55 MIN

ingredients

new potatoes
600 g
Green beans
250 g
broad beans
250 g
Chopped parsley
30 ml
White wine vinegar
60 ml
Vegetable broth
60 ml
Pepper
a pinch, freshly ground
mixed herbs like chicory, parsley, dill
15 ml
powdered saffron
a pinch
Extra-virgin olive oil
60 ml
salt
To taste

Preparation

  • 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

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