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Creamy Potato Salad With Broad Beans

Nutrition per serving    (USDA % daily values)
CAL
245
FAT
25%
CHOL
9%
SOD
4%

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Ingredients for 4 servings

½ tsp sugar

200.0g broad beans , fresh and podded, or frozen

½ tsp dijon mustard

2 tbsp white wine vinegar

1 red onion , very thinly sliced

150.0ml pot soured cream

750.0g salad or new potatoes (I used Charlotte)

bunch chives , snipped

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