Green Bean Egg & Potato Salad

This recipe is low in saturated fat, sugar and sodium.

Ingredients

• 4 baby potatoes
• 15 green beans, top and tail removed
• Handful of spinach or rocket
• 4 eggs
• 12 cherry tomatoes halved
• Chopped chives and dill

Dressing

• 1 garlic, crushed
• 2 anchovy’s
• 1 tsp. Dijon mustard
• 1 tsp. apple cider vinegar
• 2 tbsp. olive oil

Method

1. Boil potatoes until just cooked, do not overcook - keep firm. Just before turning off heat place the beans into the pot and cook a further minute or two until just cooked. Pour into a strainer and season with salt and pepper.
2. Boil your eggs. Best way is to place into a small pot, fill with water. Just as it starts to simmer put timer on for 4 minutes. Take off heat, pour out water, and fill pot with cold water. After a couple of minutes peel the eggs and set aside.
3. To Make Dressing:
4. Chop your anchovy’s and place into a small bowl. Add garlic, mustard and vinegar. With a tiny whisk, pour slowly the olive oil and whisk until all combined.
5. Place your potatoes and beans into a mixing bowl. Add your tomatoes, spinach and chives/dill. Pour dressing over and coat the ingredients. Add the eggs which you have halved or quartered then place into your serving bowl.