- 800g (1lb 12oz) baby new potatoes
- 150g (5oz) sugar snap peas
- 150g (5oz) green beans, trimmed
- 150g (5oz) broad beans
- handful each: chopped fresh mint, basil
- for the dressing
- 2tbsp Dijon mustard
- 2tbsp lemon juice
- 5tbsp olive oil
- 2tsp caster sugar
Steam the potatoes until just tender. Mix up the ingredients for the dressing and pour over the potatoes while they’re still hot.
Blanch the peas and beans in boiling salted water for 1 to 2 minutes, then refresh under cold running water to stop them cooking, and to retain their colour. To serve, mix the green vegetables with the dressed potatoes and gently stir in the herbs.