375 g green beans 3 medium potatoes 1 medium sized can tuna ( 200 g ) 1 level teaspoon prepared French mustard 2 tablespoons white vinegar or lemon juice 4 tablespoons oil Small clove crushed garlic Chopped fresh herbs such as parsley, chives, chervil 6 - 8 eggs, hard boiled
Method
Top and tail beans and remove any strings. Cook in boiling salted water until crispy tender ( about 5 minutes ). Drain and rinse to cool quickly.
Peel potatoes and boil until just tender so they retain shape. Drain and cool.
Make a dressing with mustard, vinegar, oil and garlic.
Put beans into a suitable container, add thickly sliced potatoes then pour over dressing.
Add drained tuna and chopped herbs.
Cover and refrigerate. Toss lightly and serve with hard boiled egg halves.
Potato and Green Bean Salad
Serves: 6
Ingredients
3 medium potatoes
1 medium sized can tuna ( 200 g )
1 level teaspoon prepared French mustard
2 tablespoons white vinegar or lemon juice
4 tablespoons oil
Small clove crushed garlic
Chopped fresh herbs such as parsley, chives, chervil
6 - 8 eggs, hard boiled
Method
Peel potatoes and boil until just tender so they retain shape. Drain and cool.
Make a dressing with mustard, vinegar, oil and garlic.
Add drained tuna and chopped herbs.
Cover and refrigerate. Toss lightly and serve with hard boiled egg halves.