Roasted Potato and Green Bean Salad

Lovely variation to the good ole potato salad. I prefer my potato salad without mayonnaise, and this vinaigrette for this one is to die for.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 3⁄4 lb potato, like heirloom, red-skinned, your favourite
• 1⁄2 lb green beans, topped and tailed
• 100 -200  g  spicy greens (like watercress, red mustard, baby argula, dandelion)
• 1  cup  ripe cherry tomatoes, halved if they are big
• 4  large eggs
•  olive oil
•  coarse salt
•  fresh ground black pepper

• Vinaigrette

• 1  shallot
• 1⁄2 teaspoon dried tarragon or 1⁄2 teaspoon fresh tarragon
• 2  tablespoons sherry wine vinegar
• 4  tablespoons olive oil
•  coarse salt
•  ground black pepper

Directions

1. Cut the potatoes into wedges and put them on to a baking sheet.
2. Drizzle them with olive oil and sprinkle with salt and pepper.
3. Bake about 30-40 minutes, or until they are done.
4. Meanwhile, bring a pot of water to a boil and add the beans with a pinch of salt.
5. Cook uncovered until the beans are crisp-tender, about 7 minutes.
6. Drain the beans and run under cold water - this preserves the lovely green colour.
7. Place them on a towel to dry.
8. Make the vinaigrette: combine all the incredients in a bowl, mix well so the oil emulsifies.
9. I often put it in a plastic container with a lid and just shake.
10. Combine the potatoes, beans, tomatoes and greens in a mixing bowl, add the vinaigrette and toss well.
11. You can either poach the eggs and add them onto individual plates, or boil the eggs and cut into wedges and just add into the salad.