57. Potato salad


250g small new potatoes
75g green beans
4 salad onions, diagonally sliced
100g black olives, pitted
50g thinly sliced salami, cut into quarters

For the salad:
3 tbsp Olive oil
1 tbsp white wine vinegar
1 tbsp Mint, chopped
2 tsp grain mustard
salt and pepper


1. Cook the potatoes in a pan of boiling salted water for 15 minutes, then add the beans and cook for a further 3 minutes until tender but still crisp. Cool under running cold water, then drain and leave to cool.

2. Cut the potatoes into chunks and toss gently in a serving bowl with the salad onions, olives and salami.

3. Make the dressing; mix together the oil, vinegar, mint and mustard; season to taste. Pour over the potato salad and lightly toss together. Divide between two serving plates and serve.