Potato and Runner Bean Salad with Mint, Chives and Capers

This accompanied the chicken recipe below.

Serves two or three


2 large potatoes, peeled and cut into smallish chunks

a handful of runner beans, trimmed and cut into 1 inch pieces

a tablespoon of capers

a handful each of mint and chives roughly chopped

squeeze of lemon juice

1 tablespoon olive oil

salt and pepper

How I made it:

Put on a pan of salted water to boil. When it reaches boiling point add potatoes have boiled for 5 minutes, add the beans. When cooked (test potato with a knife), drain and put in a bowl. Toss well with herbs, juice, capers, oil and seasoning.


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