New Potato and Broad Bean Salad

New Potato and Broad Bean SaladMy broad beans were a total disaster this year. I tried a heritage variety called Green Windsor. They didn’t grow very tall and were soon destroyed by blackfly. I gave up spraying and feeding them and in the end I dug them up and put them in the composter.

A friend who shares my love of raw broad beans suggested a trip to Grays Farm in Wokingham. I haven’t been to a pick-your-own farm in years. Despite the drizzle, it was great fun. Rows and rows of delicious broad beans.

And, of course, you can’t go home without picking your own strawberries, too. I came away with a bag full of beans, carrots and strawberries. The farm isn’t organic, but their produce tastes so much better than supermarket fruit and veg.

A herb that I’ve been growing for the first time this year is tarragon. The trick with French tarragon is to make sure the soil is well drained. I’m growing it in a pot, and I’ve added sand to break up the claggy soil from my garden.

I’ve been looking for recipes that use tarragon, and this one for New Potato and Broad Bean Salad on Tesco’s real food website fitted the bill perfectly. My version of this recipe doesn’t include bacon (although I’m sure it’s delicious with it), and I didn’t remove the beans from their outer skins but left them whole.

Ingredients

1kg new potatoes
100g fresh broad beans
1 tbsp white wine vinegar
30g fresh tarragon, chopped
8½ tbsp mayonnaise
½ lemon, juiced

Method

Boil the potatoes until tender, and then drain and return to the warm pan to dry out a little. Blanch the broad beans in boiling water for two minutes, then drain and rinse in cold water.

Cut the potatoes into small chunks and put them in a bowl. Pour over the vinegar and season well. Toss the warm potatoes to help them absorb the vinegar, then add the broad beans and chopped tarragon.

In a separate bowl, mix the mayonnaise and lemon with a little seasoning. Add the mayonnaise to the warm potatoes and mix well until combined. Chill for at least 30 minutes before serving.

This is one of the tastiest potato salads I’ve ever made. The flavour of the tarragon is subtle but good. It lasted in the fridge for nearly a week and was ideal as an accompaniment to a range of dishes.