Potato, bean and tomato salad

Name: Potato, bean and tomato salad
Cook time: 20 min
Total time: 20 min
Ingredients: 2 kilogram kipfler potatoes, unpeeled; 500 gram frozen broad beans; 300 gram green beans; 6 (360g) egg tomatoes, thickly sliced; 1/2 cup (125ml) extra virgin olive oil; 2 tablespoon white wine vinegar; 1 clove garlic, crushed; 2 teaspoon wholegrain mustard; 1 teaspoon caster sugar

www.womensweeklyfood.com.au

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Cook Time: 20 minutes

Total: 20 minutes

Servings: 8

Ingredients

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2 kilogram kipfler potatoes, unpeeled500 gram frozen broad beans300 gram green beans6 (360 grams) egg tomatoes, thickly sliced1/2 cup (125 milliliters) extra virgin olive oil2 tablespoon white wine vinegar1 clove garlic, crushed2 teaspoon wholegrain mustard1 teaspoon caster sugar

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Instructions

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Step 1

To make mustard dressing, combine olive oil, vinegar, garlic, mustard and sugar in a screw-top jar. Shake well. Season to taste.

Step 2

Scrub potatoes to clean, if necessary. Boil, steam or microwave potatoes until tender, then drain. When cool enough to handle, cut potatoes into thick slices and toss in half of the mustard dressing.

Step 3

Meanwhile, boil, steam or microwave both beans, separately, until just tender. Drain. Rinse under cold water and drain well. Peel away grey skins from broad beans.

Step 4

Place potato on a platter, top with tomato and beans; drizzle with remaining mustard dressing.