Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
6
- 1kilograms equally sized medium white washed potatoes
- 6 free range eggs
- 200grams beanettes, trimmed
- 1/2 punnet dill, sprigs picked
- 1/2 bunch continental parsley, leaves picked
- 2 spring onions, thinly sliced
- 2 cloves garlic, crushed
- 2/3 cup Woolworths mayonnaise
- 1/3 cup buttermilk
- 1 fennel bulb, fronds reserved, thinly sliced
Description
This deliciously creamy green potato salad makes a great accompaniment to any festive summer spread. It's easy on the wallet, too.
Method
Step 1 of 4
Cook potatoes in a large saucepan of boiling water for 20 minutes or until tender. Drain, then refresh under cold water. Thickly slice.
Step 2 of 4
Meanwhile, cook eggs in a medium saucepan of boiling water for 8 minutes for a medium yolk or until cooked to your liking, adding beanettes in the last 3 minutes of cooking. Drain, then refresh under cold water. Peel eggs and cut in half.
Step 3 of 4
Process dill, parsley, onion, garlic, mayonnaise and buttermilk until almost smooth. Season.
Step 4 of 4
Place potato, fennel and half of the beans in a large bowl with dressing and toss to combine. Spoon onto a large serving platter. Top with remaining beans, reserved fronds and eggs. Serve.
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