Page title and description

Salads
Warm potato, radish and bean salad with olives and saffron mayo dressing
Ingredients
- 2 tbsp capers
- 1 pinch saffron
- 500g new potatoes
- 2 eggs
- 1 bay leaf
- 100g radishes, quartered
- 125g French beans, halved
- 1 tbsp cider vinegar
- small bunch of chervil
- small bunch of parsley
- 1 tsp Dijon mustard
- 50ml mayonnaise
- 1 garlic clove, finely chopped
- 60g olives, halved
Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
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Step 1
Place the capers in a mug of cold water to soak. Mix the saffron with 1 tablespoon of hot water in a small bowl and leave it to steep. -
Step 2
Give the potatoes a scrub. Cut small ones in half and larger ones into quarters. Fill a large pan with cold salted water. Add the potatoes, eggs and bay leaf. Bring to the boil. After exactly 6 minutes from the moment of boiling, remove the eggs. Pop in a bowl and cool quickly in cold running water. Once you have removed the eggs, keep the potatoes cooking until they are tender to a knife tip (a few more minutes), then drain them and leave to one side to steam dry and cool a little. -
Step 3
Put a frying pan on to heat. Add the cider vinegar and 3 tablespoons water. Add the radishes and beans with a good pinch of salt. Cook on a high heat, stirring often, for 4-5 minutes, until the liquid has reduced to nothing. They should be partly cooked but still have a slight bite to them. Remove from the heat and keep to one side. -
Step 4
Drain the capers and coarsely chop them with the chervil and parsley leaves. Peel the eggs when cooled. -
Step 5
To make the dressing, mix the mustard, mayonnaise and half the garlic with the saffron water. Mix well and season. Add more garlic to taste. -
Step 6
Mix the warm potatoes with the radishes, any reserved good radish tops, beans, olives, herbs and capers. Divide between 2 plates and top each with a cut egg. Artfully spoon over the dressing.