Saffron, Potatoes and Green Bean Salad

Saffron, Potatoes and Green Bean Salad

Cooking Time: 25 m









Peel the potatoes and cook for 25 minutes in salted water, adding saffron. Drain. Cook the broad beans for 5 minutes in salted water, then drain.

Wash and sort beans and blanch them in boiling salted water for 5 minutes. Drain.

Make a vinaigrette with the oil, vinegar and herbs. Salt and pepper. Mix with potatoes and beans. Leave to marinate for 30 minutes and divide into bowls or glasses and serve.

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