Green bean & spekboom potato salad – Food & Home Magazine
We're embracing the native flora of South Africa by switching up classic potato salad with a zesty pop of nutrient-packed spekboom leaves.
Ingredients
- 500 grams baby potatoes, halved
- 2 tbsp olive oil
- 2 tsp sea salt
- 170 grams green beans, trimmed
- ***MUSTARD DRESSING
- 2 tbsp wholegrain mustard
- 2 tbsp lemon juice
- ***TO SERVE
- 1 cup spekboom leaves, washed
- 3/4 cup double-cream yoghurt
- 1/3 cup coconut cream
- 1/2 cup feta, crumbled
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