Photo: Anna Pelzer
Creamy potato salad with broad beans
8 ingredients
20 min + 20 min
Serves 4
openrecipes
This homemade salad is so much better than shop-bought
Estimated Nutrition (whole recipe, rough)
312
Calories
6g
Protein
6g
Fat
60g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chive | 1 tbsp (3g) | 1 |
| Broad Bean | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g broad beans , fresh and podded, or frozen
- 750g salad or new potatoes (I used Charlotte)
- 1 red onion , very thinly sliced
- 2 tbsp white wine vinegar
- ½ tsp sugar
- 150ml pot soured cream
- bunch chives , snipped
- ½ tsp Dijon mustard
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes