Potato Salad

Directions

1. 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. 2

   Get them on a baking tray, squish them with the back of a glass and drizzle over olive oil and salt.

3. 3

   Roast in the oven at 200C for 30-35 minutes until crispy.

4. 4

   Drain and pat dry borlotti beans, roast with olive oil and salt alongside the potatoes.

5. 5

   Boil the green beans for 4 minutes and then plunge in ice water.

6. 6

   Mix together the mustard dressing ingredients.

7. 7

   Put drained green beans, sliced red onion, roasted potatoes and beans in and give a good mix.

8. 8

   Mix the yoghurt dressing together, spread on a plate and top with the potato mix, enjoy