Warm potato and smoked chicken salad

Boil or steam the potatoes and beans, separately, until tender. Meanwhile, combine remaining ingredients in a large bowl.

For the parsley dressing, blend or process the parsley and oil until chopped finely. Transfer to small bowl; whisk in juice, garlic and mustard. Season to taste with salt and pepper.

Cut hot potatoes into thin wedges; peel beans. Add potatoes, beans and parsley dressing to salad; toss gently to combine.

Not suitable to freeze. Suitable to microwave.

Cook's note Use a sturdy brush to scrub the potatoes well before cooking them. Some kitchenware stores stock brushes especially designed for cleaning potatoes. You can use thin slices of cooked chicken as a substitute for the smoked chicken, if preferred.

Photography by Brett Stevens.