Potato Salad with Beans



  • Pink Potatoes – 3, large
  • Green Beans – 150 gms, sliced and blanched
  • Salad Onion – 1, cut into thin wedges
  • Fresh Basil – handful

For the Dressing:

  • Anchovy Fillets – 50 gms, drained
  • Grainy Mustard – 2 tsp
  • Fresh Lemon Juice – 2 tblsp
  • Olive Oil – 2 tblsp
  • Sour Cream – 3 tblsp
  • Black Pepper – ground


  1. Cut the potatoes into quarters.
  2. Boil in lightly salted water until tender.
  3. To make the dressing, mash the anchovies in a small bowl, then add the mustard, lemon juice, olive oil and sour cream.
  4. Whisk well and season with pepper.
  5. Drain the potatoes and cut into bite-sized pieces while they are still hot.
  6. Add half the dressing and mix gently.
  7. Set aside to cool.
  8. Once potatoes are cool, stir in the beans, onion, herbs and remaining dressing.
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