Green Bean Egg & Potato Salad

Method

1. 1Boil potatoes until just cooked, do not overcook - keep firm. Just before turning off heat place the beans into the pot and cook a further minute or two until just cooked. Pour into a strainer and season with salt and pepper.
2. 2Boil your eggs. Best way is to place into a small pot, fill with water. Just as it starts to simmer put timer on for 4 minutes. Take off heat, pour out water, and fill pot with cold water. After a couple of minutes peel the eggs and set aside.
3. 3To Make Dressing: Chop your anchovy’s and place into a small bowl. Add garlic, mustard and vinegar. With a tiny whisk, pour slowly the olive oil and whisk until all combined.
4. 4Place your potatoes and beans into a mixing bowl. Add your tomatoes, spinach and chives/dill. Pour dressing over and coat the ingredients. Add the eggs which you have halved or quartered then place into your serving bowl.