Warm Smashed Baby Potato, Green Bean and Radish Salad with Aged Cheddar and Toasted Mustard Vinaigrette

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the baby potatoes in a pot with cold water and a pinch of salt. Bring to a boil and cook for 12 to 15 minutes, until tender but not falling apart. Drain well.

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   2. Transfer the cooked potatoes to a baking tray, gently smash them with the bottom of a glass or a spatula, drizzle with 2 tablespoons of the olive oil, season with half of the salt and the black pepper, and roast for 20 to 25 minutes at 220 °C / 425 °F, turning once halfway through, until golden and crisp.

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   3. While the potatoes roast, cook the green beans in boiling salted water for 3 to 4 minutes until tender and bright green. Drain and briefly cool under cold water to stop the cooking. Pat dry well.

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   4. In a small skillet over medium heat, toast the mustard seeds for 30 to 45 seconds until fragrant. Add the remaining tablespoon of olive oil, the Dijon mustard, honey, apple cider vinegar, water, and the rest of the salt. Cook and whisk for 30 seconds more, without letting it boil hard, until emulsified.

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   5. In a large bowl, toss the green beans with half of the chives, the parsley, and half of the warm vinaigrette. Add the sliced radishes and toss gently to keep their fresh texture.

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   6. Add the hot baby potatoes to the bowl and fold carefully so some of the vinaigrette coats their crisp edges. Adjust salt and black pepper if needed.

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   7. Transfer the salad to a serving platter. Scatter the aged cheddar shavings and the remaining chives over the top. Finish with the rest of the vinaigrette and serve immediately while the potatoes are still warm.