Warm potatoes, green beans and a mustard dressing
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Warm potatoes take up dressing readily, so season them while the beans are still cooking. Let the beans keep a little bite. This salad is comfortable at the centre of lunch with bread, or beside another dish at supper.
For 3 side portions, use 500g small potatoes, 200g green beans, 1 tablespoon wholegrain mustard, 1½ tablespoons olive oil, 1 tablespoon lemon juice, 1 tablespoon drinking water, 1 small finely sliced spring onion and chopped parsley. Contains mustard. Scrub potatoes and trim the washed beans before cooking.
Cover potatoes with cold water, bring to the boil and simmer for 15–20 minutes until easily pierced. Meanwhile cook beans in boiling water for 4–6 minutes until tender but still distinct; use longer if their packet requires it. Drain both well. Halve potatoes once cool enough to handle safely.
Whisk mustard, oil, lemon and the tablespoon water in a wide bowl. Add warm potatoes and toss gently, then fold in beans and spring onion. Taste before adding salt and finish with parsley and black pepper. Allow about 30 minutes. If the potatoes absorb all the dressing, add a teaspoon of water rather than a large extra splash of oil.
Serve warm or cool promptly for later. Refrigerate within 2 hours and use within 48 hours, keeping the salad chilled during transport. Follow any shorter ingredient instructions. Do not leave a platter on a sunny table for the afternoon; put out small portions and replenish from the fridge.