Deliciously Ella’s potato and bean salad with rye croutons

Put the potatoes into a pan of water, add a little salt, place the lid on and bring it to the boil. Once boiling, turn down to a simmer and cook until you can pass a sharp knife through the middle of the biggest potato – about 10 minutes. When cooked, drain and put into a bowl along with butter beans and the zest and juice of ½ a lemon, salt and pepper and a drizzle of olive oil.

Read More at The Telegraph

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