Saffron, Potatoes and Green Bean Salad
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Exquisite saffron adds a dash of unexpected colour to this potato salad with tender green beans and herbs
28 March, 2012
ingredients
Potatoes
600 g
Green beans
250 g
Broad beans
250 g
Parsley
30 ml
White wine vinegar
60 ml
Vegetable stock
60 ml
Pepper
a pinch, freshly ground
Aromatic herbs
15 ml
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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