Potato and Green Bean Salad

INGREDIENTS

fresh green beans, with the stem ends removed   400gm/ 1 pound
baby potatoes, halved or quartered depending on size   600 gm/  1 1/2 pounds
DRESSING INGREDIENTS:
 garlic    1 clove, grated
red wine vinegar/ any vinegar   2 tbsp
spicy brown mustard   1 tsp
dried thyme    1 tsp
Salt and black pepper, to taste
 1 lemon, the juice and zest 
 olive oil    3 tbsp
spring onion   2  chopped into small pieces 
sun-dried tomatoes    10  cut into strips/ small pieces

 METHOD
To make the dressing whisk together all of the dressing ingredients except for the olive oil, sun-dried tomatoes and scallions. 
Once all of these ingredients are mixed well, slowly stream in the olive oil as you continue whisking to emulsify then stir in the spring onion and sun-dried tomatoes and set this aside.
 Add the potatoes to a large pot of salted water and bring them up to a boil. Cook them for 15 to 20 minutes depending on size or until they are fork tender but don't overcook them or they will fall apart. 
When the potatoes are fork tender drain everything and place into a large shallow bowl to cool down for a minute or two .
Cook the green beans till tender with little salt, drain to cool down for a minute or two
 then pour over the dressing, toss everything together and serve.



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