TRY THIS CLASSIC TAKE ON A POTATO SALAD - JUST ADD ZINGY GREEN BEANS
1. Scrub the potatoes, then place in a saucepan of cold water and set over medium heat. Bring to the boil, season with salt, then simmer for 20–25 minutes, until fork-tender. Drain, then peel while still hot and cut into bite-sized pieces.
2. While the potatoes are cooking, top and tail the beans, then cut any larger ones in half. Bring a small saucepan of salted water to the boil and drop in the beans. Simmer for 2–5 minutes, depending on how soft you like them. Drain the beans, then place in a bowl of iced water to keep them bright green and stop them cooking further. Allow to cool completely.
3. To make a salad dressing, place the olive oil, vinegar and white balsamic dressing or sugar in a jar. Seal the jar and shake until well combined.
4. Rub the garlic around the inner surface of your salad bowl. Discard the garlic, or save for another use. Place the cooled potato in the bowl and gently toss the salad dressing through. (I like to dress the potato at this stage, so the dressing coats it evenly, and the garlic flavour is picked up from the bowl.)
5. Add the beans, onion, olives and parsley and mix using your hands, rather than salad servers, which might break up the potato. Add sea salt flakes to taste.
6. You can allow the salad to sit, covered, for several hours before serving it as a side dish. >