Pic of Warm potato, radish and bean salad with olives and saffron mayo dressing

Warm potato, radish and bean salad with olives and saffron mayo dressing

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Salads

Warm potato, radish and bean salad with olives and saffron mayo dressing

Serves 2 40 min
When new potatoes and radishes are in full swing, how better to celebrate than with this superlative salad. The herbs and capers create a salsa verde – a perfect match for the beans and eggs too. Just be careful with your seasoning, as the capers and olives both lend a saltiness to the finished dish. Cooling the eggs as fast as you can stops a black ring appearing between white and yolk. The yolk should be cooked, but slightly soft and not chalky in the middle. You could boil them for 3-4 minutes instead, then gently peel when hot, breaking the runny yolk over the warm salad just before serving.

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
Image of Warm potato, radish and bean salad with olives and saffron mayo dressing

Method

Prep time: 10 min
Cooking time: 30 min

  • 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.

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