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
½
cup olive oil
1
tblspn lemon juice
1
tspn
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.