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- Crispy Caper and Dill Potato Salad
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Ingredients
- 1kg new potatoes
- 200g green beans, cut in half
- 2 tbsp olive oil
- 4 shallots, finely sliced
- 0.5 tbsp sea salt flakes
- 1 small bunch dill, tough stalks discarded, roughly chopped
- 1 small bunch flat-leaf parsley, tough stalks discarded, roughly chopped
- 1 small bunch tarragon, tough stalks discarded, roughly chopped
- 150ml oat crème fraîche (or use dairy crème fraîche if not vegan)
- 60g capers, plus 3 tbsp brine from the jar
- 5 cornichons, roughly chopped