Potato Salad with Goat's Cheese Recipe

Baby broad bean, new potato and fresh goat’s cheese salad with chive flowers

Side
easy
4
60 minutes

PT1H

Emily Watkins serves up a stunning summer potato salad, with goat's cheese and broad beans playing great supporting roles to the new potatoes. This dish can be served as a side, or even enjoyed as a main course.

Discover more:

Share recipe

Related recipes

Quick-pickled potato salad with capers, olives and artichokes

Pollyanna Coupland

Provençal potato salad with truffle oil and edible flowers

Karen Burns-Booth

Broad bean and cream cheese dip

Regula Ysewijn

Bigilla – Maltese broad bean dip

Karen Burns-Booth

Broad beans with Pecorino cheese and olive oil

Broad beans with Pecorino and olive oil

The Kitchen with Great Italian Chefs

Ingredients

print recipe

shopping List

Metric

Imperial

Baby broad bean, new potato and fresh goat’s cheese salad with chive flowers

1kg broad beans
500g of new potatoes
1 bunch of mint, small
1/2 lemon, juiced
1 tsp Dijon mustard
1/2 tsp sugar
60ml of cold-pressed rapeseed oil
100g of sorrel leaves, or use wild rocket or another nicely flavoured salad leaf
120g of fresh goat's cheese
1 bunch of chives, finely chopped
chive flowers
salt

print recipe

shopping List

Place a small pan of water to the boil for blanching the broad beans

Pod the broad beans and then blanch the beans for 30 seconds (or until the water comes back to the boil) and then pour off the boiling water and plunge into iced water. Remove the skins from the beans and set aside

1kg broad beans

Place the potatoes in a pan covered in salted water, bring to the boil and simmer until just tender. Place the mint in the water and leave for a further 5 minutes off the heat to allow the mint to infuse. Drain off and leave to cool

500g of new potatoes
salt
1 bunch of mint, small

Whisk the lemon juice, Dijon mustard, sugar and oil together in a bowl

60ml of cold-pressed rapeseed oil
1/2 lemon, juiced
1 tsp Dijon mustard
1/2 tsp sugar

Combine the potatoes, sorrel and beans in a mixing bowl and pour over the dressing, mixing to coat all the elements. Transfer to a large serving bowl, adding nuggets of goat's cheese throughout, and garnish with chive flowers and chives. Serve immediately

100g of sorrel leaves, or use wild rocket or another nicely flavoured salad leaf
120g of fresh goat's cheese
chive flowers
1 bunch of chives, finely chopped

Discover more:

Share recipe

Emily Watkins

Mother of three and previously chef-owner at The Kingham Plough, Oxfordshire, Emily Watkins has a lot on her proverbial plate. But it hasn’t stopped her from becoming one of Britain’s leading chefs.