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Green Bean, Sweetcorn & Musturd Potato Salad

August 29, 2017

I absolutely love potato salad - it's a summer barbecue essential and goes with absolutely anything (I must admit that I eat it all year round!). I've taken a HelloFresh recipe, and made a few adjustments; resulting in a salad that is quick and easy to make, low-fat and full of flavour and goodness. 


Serves 2 




  • 350g new potatoes, chopped

  • 3 spring onions, sliced

  • 10g flat leaf parsely, chopped

  • 150g green beans, halved

  • 1/2 tbsp. cider and horseradish wholegrain mustard (Stokes brand)

  • 1 1/2 tsp. red wine vinegar

  • 2 tbsp. olive oil

  • Roasted corn on the cob





  1. Grab a large saucepan of water, add a pinch of salt and leave to boil. Chop the new potatoes into 2 cm cubes (no need to peel). Add the potatoes to your pan of boiling water and cook until tender, for about 10 mins.

  2. Halve the spring onions lentghways, then thinly slice. Finely chop the parsley, including the stalks. Trip the tops from the green beans and then cut them in half.

  3. Once your potatoes are cooked, remove them from the pan with a slotted spoon and put them in a large bowl. Keep the pan of water boiling and use it to cook the green beans until tender for about 3-4 minutes. When they are cooked, drain the beans in a colander and put them in a bowl of cold water to stop them going soft.

  4. In a small bowl, mix the mustard with the vinegar and olive oil. Season with salt and black pepper and stir in the spring onions.

  5. Grab your large bowl with potatoes, and pour the dressing over the potatoes and add the parsley. Drain the green beans again and add them too.

  6. Light your stove, and hold the corn by its stick on the stove and roast it on a medium flame. Once browned, remove from the flame and using a small, sharp knife, slice the corn off the cob, turning the stick as you go. Add the sweetcorn to the potatoes and green beans.



And enjoy!




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