Potato Salad

Last night we went to our friend's place for a BBQ so I didn't make the whole meal but my contribution was very well received!

Meal of the 5th of January:

Potato and Green Bean Salad

1. Roughly chop up some potatoes (depending on how big the salad is going to be) and steam them until they are tender but not too soft.

2. Top and tail some green beans, then cut into halves or thirds. Steam or blanche these so that they are still a little crunchy.

3. Boil a few eggs for 10 minutes.

4. Cool all these ingredients in the fridge for an hour or so.

5. Chop up a tomato but remove the seeds.

6. Slice (don't chop or it'll bruise) a handful of fre

sh basil.

7. Half and slice a red onion.

8. Add all the ingredients into a big bowl.

9. For the dressing, I combined a tablespoon (or so) of seeded mustard, a few tablespoons of olive oil and a teaspoon of red wine vinegar. Add salt and pepper to taste and pour over the salad. Then you need to mix it with your hands so the potatoes don't get squashed.

In the photo I haven't added the eggs because I wasn't sure if there were any allergies so I just brought them along separately.

The verdict: our friends kept the left overs because they enjoyed it so much and although it wasn't a hit with the kids (too many sausages and bread), the adults were very happy with the end result.

Happy Eating!