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Potato salad

Ainsley Harriott from Ainsley's Meals in Minutes
Ainsley Harriott's simple, snazzy salad makes a posh sunshine supper for two - it's delicious served with a wedge of crusty garlic bread

Potato salad

Method

1. Cook the potatoes in a pan of boiling salted water for 15 minutes, then add the beans and cook for a further 3 minutes until tender but still crisp. Cool under running cold water, then drain and leave to cool.

2. Cut the potatoes into chunks and toss gently in a serving bowl with the salad onions, olives and salami.

3. Make the dressing; mix together the oil, vinegar, mint and mustard; season to taste. Pour over the potato salad and lightly toss together. Divide between two serving plates and serve.

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Serves: 2

Prep: 10 min
Cook: 20 min

Ingredients
250g small new potatoes
75g green beans
4 salad onions, diagonally sliced
100g black olives, pitted
50g thinly sliced salami, cut into quarters