Potato and Bean Salad
This potato and bean salad is fairly basic, but with a sprinkling of edible flowers it is ready to party.
This year we have had a row of edible flowers in the garden. They grow in all shapes and colours, and I have no idea what they are called, but they work magic in the salad bowl. Not for the taste, which is rather non-descript at best, but for the sheer joy of eating something pretty in clear, bright colours.
Scrub or peel the potatoes. Cut them in smaller pieces and boil in lightly salted water for 10 minutes.
Whip mustard with olive oil until it thickens.
Mix with apple cider vinegar.
Toss the potatoes in the dressing while they are still hot.
Wash and nip the ends off the green beans. Cut the beans in smaller pieces and boil them in salted water for 7 minutes.
Mix beans with the potato salad and sprinkle with edible flowers before serving.
If you like potato and bean salad you might also want to try: