There was little more than ice, milk, slightly shrivelled green beans and mustard in my freezer and fridge on Saturday; the husband made a pit-stop on his way back to work and was in and out of town within 2 days; I am not being facetious. Would grocery shopping be on your list of priorities? I had 6 sprouting potatoes in the basket and lots of beautiful chartreuse hued virgin olive oil. A handful of bright coral cherry tomatoes were rolling about in the crisper drawer and still had some life in them. Didn't have to step out, didn't wear myself out (perhaps the most important consideration, under the circumstances) everything was gainfully employed and the salad proved a taste sensation. 

Preparation 15 mins           Cook 9 mins           Serves 2-3


6 medium potatoes, peeled
200 g young green beans, topped and tailed if necessary, cut to desire length
A generous handful cherry tomatoes, halved
1/2 small onion, chopped
A handful parsley tops, chopped
2 tsp prepared mustard (your favourite kind)
4 Tbsp good quality virgin olive oil
2 Tbsp lemon juice or mild white vinegar
1/2 tsp hot pepper flakes
Salt and pepper to taste
A pinch sugar


Put potatoes in a large microwave safe bowl with 2 Tbsp water and cover. Microwave on "High" for about 6 minutes or until each potato is easily pierced through the thickest part, with the tip of a small sharp knife. Cooking times may vary with different ovens.

Remove potatoes and allow to cool. Put green beans in the same bowl and add 1 Tbsp water. Cover and microwave for about 3 minutes on "High" or until done to your liking. Avoid overcooking. Beans should retain geen colour and some crunch.

Cut potatoes into chunks and combine with beans and tomatoes, in a large mixing bowl.

Combine all the remaining ingredients in a tightly covered jar and shake vigorously until emulsified (thoroughly combined and slightly thickened). Taste dressing and season further if necessary. Pour dressing over salad ingredients and toss until throughly coated. Cover bowl and chill salad for 30 minutes.

Transfer to a salad bowl and serve immediately.


Drink suggestion : A Sauvignon blanc will stand up to the acidity and moderate bite of the dressing, while nicely cutting through the oiliness. I had with this, a glass of Rose made from Tempranillo grapes which though unremarkable on its own, went quite nicely with the salad. I thought while eating this, that a crackling and bronzed roast chicken would be a match made in heaven, in which case, I would drink an unoaked Chardonnay or Chablis with both.