Pic of Saffron, broad bean and new potato salad

Saffron, broad bean and new potato salad

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Vegetarian mains

Saffron, broad bean and new potato salad

Serves 4 25 min
This quick, light summer salad combines two of the best veg British summertime has to offer – bright emerald broad beans and waxy new potatoes. The saffron adds a gently sweet, aromatic taste that brings the dish together beautifully. This goes well with grilled mackerel or chicken.


  • 800g new potatoes, scrubbed and cut in ½ or ¼ if large
  • a good pinch of saffron threads
  • 500g broad beans in their pods
  • 4 tbsp olive oil
  • juice of ½ lemon, to taste
  • 2 tbsp fresh parsley, chopped
  • salt and pepper


Prep time: 10 min
Cooking time: 15 min
  • Step 1

    Cover the potatoes in water. Add the saffron and a good pinch of salt and bring to the boil. Simmer for 12-15 minutes, until tender.
  • Step 2

    While the potatoes are cooking, bring another pan of water to the boil.
  • Step 3

    Pod the beans and add them to the pan. Boil for 3 minutes, drain and refresh in a bowl of cold water, then drain again.
  • Step 4

    If the beans are large, you might want to double pod them, but there's no need if they're small and the skins are tender.
  • Step 5

    Drain the potatoes then add them to the beans and toss in the oil and season.
  • Step 6

    Add lemon juice to taste.
  • Step 7

    Toss in the parsley to serve.

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