Home-grown potatoes are THE BEST! You’ll never get them this fresh in the shops, so this recipe is for cooking them really quickly and simply with another early summer favourite – broad beans.
Per pair of children:
6 small potatoes
3 broad bean pods
7 or 8 blades of chives
3 or 4 mint leaves
1 tablespoon of mayonnaise
1 tablespoon of natural yoghurt
Salt
01Scrub the potatoes and put them in a saucepan of water to boil. They should be ready in about 15 minutes. Poke with a skewer to see if they are soft right to the middle. Don’t leave them boiling too long or they will get flaky and mushy.
02While the potatoes are cooking make the dressing. Chop up the herbs into very tiny pieces with a knife or a pair of scissors.
03Mix the mayonnaise with the yoghurt in a bowl, add a pinch of salt and the herbs and stir well.
04Take the broad beans out of their padded pods. Put them in a pan and pour in enough water to cover them. Bring to the boil. If the beans are young (they’ll be small, with bright green skins), cook them for just a couple of minutes. If they're older (they will be bigger and have pale green skins), give them four minutes.
05Old beans have tough skins so when they're cooked, drain them in a sieve, run them under cold water to cool them and pop the tender bright beans insides out of the their skins.
06Then put all the ingredients together in a bowl and serve while still warm.
