Potato, radish, olive & green bean salad
New potatoes, raw
250 g, fine
Lemon Juice, Fresh
1 tablespoons, finely chopped
2 teaspoons, level
1 medium, red, thinly sliced
1 medium, sliced
Olives, in Brine
75 g, black or green
Capers, in Brine
1 tablespoons, drained
1 pinch, and freshly ground black pepper
- Cook the potatoes in lightly salted boiling water for about 20 minutes, until tender.
- At the same time, simmer the green beans in lightly salted water for 4-5 minutes, until tender. Drain and rinse with cold water.
- In a large serving bowl, mix together the olive oil, lemon juice, chives and mustard. Season. Add the cooked new potatoes to this dressing and let them cool, stirring occasionally, so that they absorb the flavour of the dressing.
- Add the green beans, red onion, radish, olives and capers to the potato salad.