This is one of those accidental salads, which happened because I undercooked the potatoes first time round. I then threw them into the oven and the combination of hot roasted potatoes and a mustardy dressing was so good, did I mention my potato obsession, that it has become my new favorite. You can either roast the potatoes and toss into the salad just before serving, which gives you a warm salad, or leave them to cool and add them later, to make room temperature salad which is great for picnics or bringing to Barbecues . Brilliant either way. I also precook the green beans, up to a day before, so can have everything ready to assemble. I recently discovered I have been overcooking beans my entire life. I now set my timer for three minutes from when the water returns to the boil, drain them into a colander and run them under cold water to help them retain their bright green colour
Ingredients ( now you know how I am on quantities, it all depends on how many you are serving, what else is being served, so again a bit of a method rather than exact science)
- grean beans
- potatoes, this works really well with the tri – colored potatoes
- handful of mini-tomatoes, the mini heirloom one are great, cut in half
- olive oil, salt
- white wine and mustard dressing
The beans and potatoes can be cooked up to a day ahead. For the beans bring a large pot of salted water to a rolling boil, drop the beans in and cook for three to four minutes. Drain immediately and run under cold water so they stop cooking. At this point you can store the beans in a ziplock bag in the fridge until you put the salad together.
Add the potatoes to a pan of salted cold water and bring to the boil. Cook for 20 minutes or so and drain.Cut into half inch or so chunks. When ready to roast, toss on a baking sheet with some olive oil and salt and put into a 425F oven until crispy at the edges.
When ready to serve toss beans, potatoes and tomatoes in the dressing.
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