A crunchy potato salad with baby new potatoes, green beans, and a delicious mustard dressing. Perfect when served fresh within half an hour! Roasted to a crispy finish and complemented with a creamy yogurt dressing.
1: Put the potatoes in cold water with salt, bring to a boil and let simmer for 5 minutes or until just soft and then drain.
2: Get them on a baking tray, squish them with the back of a glass and drizzle over olive oil and salt.
3: Roast in the oven at 200°C for 30-35 minutes until crispy.
4: Drain and pat dry borlotti beans, roast with olive oil and salt alongside the potatoes.
5: Boil the green beans for 4 minutes and then plunge in ice water.
6: Mix together the mustard dressing ingredients.
7: Put drained green beans, sliced red onion, roasted potatoes and beans in and give a good mix.
8: Mix the yoghurt dressing together, spread on a plate and top with the potato mix.
