Potato Salad with Beans and Radishes

Preparation:   10 minutes

Cooking:   5 minutes

Serves 4

 

8 green beans, cut into 3cm lengths

1 kg cooked ruby lou potatoes, sliced thickly

1 bunch spring onions, sliced

6 8 radishes, sliced

 

Dressing

cup olive oil

1 tblspn lemon juice

1 tspn Dijon mustard

1 egg, lightly beaten

1 clove garlic, crushed

Freshly ground black pepper

 

Cook beans until tender crisp. Place all vegetables in a large serving bowl. Combine all dressing ingredients in a jar. Shake well. Pour dressing over vegetables. Serve with grilled or barbecued meats.