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.
Get them on a baking tray, squish them with the back of a glass and drizzle over olive oil and salt.
Roast in the oven at 200C for 30-35 minutes until crispy.
Drain and pat dry borlotti beans, roast with olive oil and salt alongside the potatoes.
Boil the green beans for 4 minutes and then plunge in ice water.
Mix together the mustard dressing ingredients.
Put drained green beans, sliced red onion, roasted potatoes and beans in and give a good mix.
Mix the yoghurt dressing together, spread on a plate and top with the potato mix, enjoy
