Bite-size pieces of potato combined with green beans, semi-dried tomatoes and a tangy balsamic vinegar and olive oil dressing.

2 lbs (1kg) potatoes—peeled and cut into bite-size pieces

20 green beans—ends trimmed and left whole

½ cup semi-dried tomatoes

4 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

½ clove garlic—minced (crushed)

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

STEAM or boil the potatoes until tender (around 8-10 minutes), adding the green beans for the last 5 minutes of cooking. PLACE the oil, vinegar, garlic, salt and pepper in a jar with a screw top lid and shake until well combined. ALLOW the potatoes and green beans to cool, then drizzle the dressing over the salad and toss gently to combine well.

Greek-Style Potato Salad. Chunks of tender potato are tossed with scallions, capers, olives, feta cheese and fresh dill, then coated in a yogurt and lemon dressing to create a mouthwatering potato salad with the classic flavors of Greece.   Provençal Potato & Asparagus Salad. A robust potato salad with steamed asparagus and a Dijon mustard, olive oil dressing.   Salade Niçoise. A hearty Provençal salad with tuna, anchovies, boiled eggs, tomatoes, potatoes, lettuce, green beans, olives and a tangy dressing.

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