New potatoes with beans & cress
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New potatoes with beans & cress

By Jane Hornby

Poor old cress always gets relegated to egg mayonnaise, but it really works with potatoes, too

  • 5 mins work
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 178
  • fat 6g
  • saturates 1g
  • carbs 28g
  • sugars 0g
  • fibre 3g
  • protein 4g
  • salt 0.11g

Ingredients

  • 1kg baby new potatoes
  • 250g runner or green beans, trimmed and cut into short lengths
  • pack mustard cress, snipped
  • 1 small garlic clove, crushed
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 3 tbsp olive oil

Method

  1. Boil the potatoes for 15 mins, tipping in the beans for the final 4 mins. Drain and cool under cold water until just warm, or leave to one side if you have time.

  2. Whisk together the dressing ingredients and toss through the warm vegetables. Scatter the cress on top and serve straight away.

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