A recipe for late spring/ early summer from Waitrose. I could happily eat Jersey Royal potatoes daily when they are in season, but my waistline will not allow it. If you like, you could add cooked prawns, chicken or crispy bacon to this salad too.
Ingredients
- 500 g Jersey Royal New Potatoes scraped and halved if needed
- 1 tbsp olive oil
- 3 garlic cloves unpeeled
- 6 free range eggs
- 300 g fine green beans trimmed
- 4 tbsp natural yogurt
- 2 tbsp mayonnaise
- ½ tsp Worcestershire sauce
- 15 g Parmesan cheese finely grated, plus extra shavings to serve
- 2 heads Romaine Lettuce Hearts roughly chopped
Servings:
Instructions
- Preheat the oven to 200˚C, gas mark 6. Toss together the potatoes, oil and garlic cloves and arrange on a non-stick baking tray. Roast for 25 minutes, stirring halfway, until tender.
- Meanwhile, lower the eggs into a large saucepan of simmering water and cook for 7 minutes, adding the beans for the final 2 minutes. Drain everything in the pan and rinse under cool water. Peel and quarter the eggs.
- Remove and discard the skin from the cooked garlic cloves, trim, then mash in a bowl. Stir in the yogurt, mayonnaise, Worcestershire sauce and cheese.
- Season and add 1 tbsp warm water from the kettle to loosen. Arrange the lettuce, potatoes, eggs and beans on plates and spoon over the dressing, adding extra shavings of the cheese and a grinding of black pepper to serve.
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