There’s a fortnight or so in June when the first proper new potatoes and home-grown broad beans overlap, and this is the salad we make on repeat while they do. If you like it, our smoked trout and new potato salad is the next one to try.
It travels well for a picnic and is just as happy alongside something off the barbecue.
Serves 4 · June / July
New Potato, Broad Bean & Feta Salad
Barely cooking — a pan of potatoes, a quick blanch of beans, and a bowl thrown together while everything’s still warm enough to drink in the dressing.
Ingredients
- New potatoes (Jersey Royals or Charlotte), scrubbed600 g
- Broad beans in pods (~200 g podded), or frozen400 g
- Feta200 g
- Fresh mint, choppedsmall handful
- Fresh dill, choppedsmall handful
- Spring onions, finely sliced2
- Olive oil3 tbsp
- Lemon, zest & juice1
- Dijon mustard1 tsp
- Sea salt & black pepperto taste
Method
- Halve any larger potatoes so they’re even, then boil in well-salted water for 12–15 minutes until a knife slides in easily.
- Pod the broad beans and blanch for 3 minutes, drain, refresh under the cold tap, then slip off the grey skins for the sweet green bean inside.
- Whisk the olive oil, lemon zest and juice, Dijon and a pinch of salt and pepper in a large bowl.
- Drain the potatoes and, while still warm, tip into the dressing and toss — warm potatoes soak it up far better.
- Add the broad beans, crumble over the feta, scatter in the herbs and spring onions, and fold gently. Taste, adjust, and serve warm or at room temperature.
Make it your own
- No broad beans? Fresh or frozen peas work and skip the skinning.
- Swap feta for soft goat’s cheese, or add a soft-boiled egg to make it a meal.
- Keeps a day in the fridge — bring back to room temperature before serving.
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