Potato and Green Bean Salad

Ingredients

• 500g / 17.64oz skin on Chat potatoes
• 140g / 4.94oz trimmed Green beans
• 1 tbsp small Basil leaves
• 1 large seeded and finely diced Tomato
• 0.5 finely diced Red onion
• 2 tbsp finely chopped Pitted black olives
• 1 crushed Garlic clove
• 1 tbsp rinsed and chopped Salted capers
• 2 tbsp finely chopped Flat-leaf parsley leaves
• 60ml / 2fl oz Extra virgin olive oil
• 1 tbsp White wine vinegar
• 1 tsp Balsamic vinegar

Preparation

1. To make the dressing, combine 1 large seeded and finely diced Tomato, 0.5 finely diced Red onion, 2 tbsp finely chopped Pitted black olives, 1 crushed Garlic clove, 1 tbsp rinsed and chopped Salted capers, and 2 tbsp finely chopped Flat-leaf parsley leaves in a bowl.
2. Whisk together 60ml / 2fl oz Extra virgin olive oil, 1 tbsp White wine vinegar, and 1 tsp Balsamic vinegar, and season with freshly ground black pepper. Stir the dressing through the tomato mixture and set aside.
3. Put 500g / 17.64oz skin on Chat potatoes in a large saucepan, cover with water, and bring to the boil over high heat. Reduce the heat and simmer for 7-8 minutes or until the potatoes are cooked but not breaking apart. Drain and cut in half.
4. Steam 140g / 4.94oz trimmed Green beans for 2 minutes.
5. Combine the potatoes and beans, and toss with the dressing. Serve warm or cold, topped with 1 tbsp small Basil leaves.