Bistro Potato Salad

 A happy, snappy salad of baby potatoes, beans, crunchy radishes and spring onions.

Ingredients

500g small new potatoes, scrubbed
350g fine green beans, trimmed
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
2 red radishes, thinly sliced
50g baby spinach or frisee leaves
2 tbsp chopped spring onions

Method

Cook the potatoes in a pan of salted water for 15-20 minutes, until tender. Remove with a slotted spoon, refresh, drain and set aside to cool.

Add the beans to the boiling water and cook for 2-3 minutes. Drain, refresh and drain again. Set aside.

Put the olive oil, lemon juice and mustard in  screw-top jar, season, screw the lid on and shake well.

In a large bowl, combine the beans, potatoes, radishes, spinach and spring onions.  Toss the dressing when ready to serve.

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