The squeaky texture of fresh French beans combines beautifully with the softness of potatoes, and there are many ways of using these two in a salad. You can toss them both in a little truffle oil and add a few rocket leaves, or serve them like this with nut oil, toasted almonds and lots of dill.
For 6:
450g new potatoes
450g French beans
1 tablespoon walnut or hazelnut oil
4 tablespoons chopped dill
1 garlic clove, finely chopped
230ml sour cream
1 teaspoon caster sugar
Salt and black pepper
2 tablespoons flaked or halved almonds, toasted
Cook the new potatoes in boiling salted water, then cut them in half and peel if you want to. Next, cook the beans for 4 minutes (the beans must be crisp).
Drain the beans and potatoes, plunge the beans into cold water and drain again. Pour the oil over both while they are still warm. Toss to coat.
Combine the chopped dill and garlic with the sour cream, sugar and seasoning, and carefully fold into the potatoes and beans. Scatter over the almonds.
