And sometimes, you just need an easy recipe, especially when the sun is out and you need a quick meal. Well, I am happy to report that there’s nothing complicated about this Dijon potato salad — it’s really just boiled new potatoes and my homegrown purple French beans tossed with a simple Dijon mustard vinaigrette — and that’s the beauty of it. It’s best served cold or at room temperature, and its flavour gets better as it sits, making it an ideal dish to bring to a picnic or making it ahead of time for lunch.
450g of red/new potatoes, washed and scrubbed
A small handful of French beans, chopped in half
2 tablespoons of whole grain Dijon mustard
100ml of olive oil
A generous pinch of sea salt and cracked black pepper @steenbergsltd
½ teaspoon of turmeric powder @steenbergsltd
½ teaspoon of amchur powder or the juice of 1 lemon @steenbergsltd
A scattering of edible flowers (optional)
Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, slice the potatoes in half. Cook the French beans whilst the potatoes are cooling slightly until they are just tender, this should take around 5 minutes or so.
Next, combine the spices and Dijon mustard in a large bowl. Slowly whisk in the olive oil.
Lastly, the potatoes and French beans to the vinaigrette, and mix gently but thoroughly. Check your salt and pepper to taste before serving and decorate with edible flowers if you wish.