Ingredients Jump to Instructions ↓

  1. 250 g small new potatoes

  2. 75 g green beans

  3. 4 spring onions , diagonally sliced

  4. 100 g black olives , pitted

  5. 50 g thinly sliced salami , cut into quarters

  6. 3 tbsp olive oil

  7. 1 tbsp white wine vinegar

  8. 1 tbsp mint , chopped

  9. 2 tsp grain mustard

  10. salt and black pepper

Instructions Jump to Ingredients ↑

  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.


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