Ingredients
11 total- 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
Method
5 stepsStep 1
Boil the potatoes in salted water for 15-20 mins, until tender. Add the beans for the final 4 mins; drain and steam dry until both are cool enough to handle.
Step 2
Meanwhile, heat the oil in a frying pan over a medium heat. Add the shallots and sea salt; cook for 15 mins or until soft, sweet and golden.
Step 3
For the dressing, combine the dill, parsley, tarragon and crème fraîche with half the capers, the 3 tbsp brine and the cornichons.
Step 4
Scoop out half the shallots into a mixing bowl; set aside. Return the pan to a medium-high heat along with the remaining capers; cook for 5 mins until browned and crispy. This is the topping.
Step 5
Using your hands, break the potatoes into the bowl with the shallots, adding the beans too. Pour over the dressing and mix well. Transfer to a serving bowl and top with the crispy shallots and capers. Leftovers will keep chilled in an airtight container for up to 4 days.