Poslfit Recipes: Potato Salad

500 g small new potatoes, scrubbed, larger ones halved

250 g green beans, trimmed

100 g sliced red onions (half a large onion)

100 g black olives (I like nicoises)

5 pieces sundried tomatoes in oil, cut finely

125 g medium Cheddar cheese

1 tbsp good mustard (preferably made by Anton Kozlik)

100 mL extra virgin olive oil

1 T balsamic vinegar

1 clove garlic, crushed

salt and freshly ground black pepper to taste

Based on the recipe "New Potato and Green Bean Salad (with red onion and cheddar cheese)" from The New Cranks Recipe Book, where it's suggested that the recipe serves six and is a meal in itself. Either statement is probably true but not both simultaneously: it serves six as a side dish, and perhaps four people could make a meal of it given some cold cuts for protein.

Bring a medium and small saucepan each full of salted water to a boil. Blanch the beans (3 minutes), cook the potatoes (15-20 minutes until done). Drain the beans, run under cold water.

Combine onions, olives, tomatoes in a medium mixing bowl. Make a dressing from the mustard, olive oil, vinegar, garlic, salt and pepper. Add to the onions etc.

Put warm potatoes in a salad bowl, pass a large knife back and forth through them if they look too big, but remember that they'll tend to fall apart when you stir them. Combine with the contents of the mixing bowl. Mix thoroughly, let stand to let the potatoes absorb flavours.

Chop beans coarsely, cube the cheese, mix with rest of salad just before serving.