Potato and green bean salad recipe
 750g/1lb 10oz baby new potatoes, halvedsmall bunch fresh mint, leaves picked and roughly chopped2 small bunches fresh flatleaf parsley, roughly chopped60g/2¼oz capers, roughly chopped, plus 3 tbsp brine from the jar50g/1¾oz cornichons, roughly chopped4 pickled guindilla chillies, roughly chopped1 lemon, juice only1 tbsp Dijon mustard180ml/6fl oz olive oil4 spring onions, finely sliced200g/7oz fine green beans, halvedsalt and freshly ground black pepper 750g/1lb 10oz baby new potatoes, halved small bunch fresh mint, leaves picked and roughly chopped 2 small bunches fresh flatleaf parsley, roughly chopped 60g/2¼oz capers, roughly chopped, plus 3 tbsp brine from the jar 50g/1¾oz cornichons, roughly chopped 4 pickled guindilla chillies, roughly chopped 1 lemon, juice only 1 tbsp Dijon mustard 180ml/6fl oz olive oil 4 spring onions, finely sliced 200g/7oz fine green beans, halved salt and freshly ground black pepper Method Bring a large pan of water to the boil and salt it as though it were a soup. Once the water is simmering, add the potatoes and cook for 12 minutes.Meanwhile, make the dressing. Add the mint, parsley, capers, cornichons, chilli, lemon juice, mustard and olive oil to a food processor. Add the caper brine, then blend until you have a chunky green dressing. Fold the spring onions through the mixture, then season with salt and black pepper.When the potatoes have been cooking for 12 minutes, add the green beans to the pan and cook the beans and potatoes together for 1–2 minutes. Check that the potatoes are tender with a fork, then drain both in a colander. Let them steam-dry and cool for 15 minutes.Tip the potatoes and beans into a serving bowl, then add the dressing. Give it all a really good toss to combine. Set aside until ready to serve. Bring a large pan of water to the boil and salt it as though it were a soup. Once the water is simmering, add the potatoes and cook for 12 minutes. Bring a large pan of water to the boil and salt it as though it were a soup. Once the water is simmering, add the potatoes and cook for 12 minutes. Meanwhile, make the dressing. Add the mint, parsley, capers, cornichons, chilli, lemon juice, mustard and olive oil to a food processor. Add the caper brine, then blend until you have a chunky green dressing. Fold the spring onions through the mixture, then season with salt and black pepper. Meanwhile, make the dressing. Add the mint, parsley, capers, cornichons, chilli, lemon juice, mustard and olive oil to a food processor. Add the caper brine, then blend until you have a chunky green dressing. Fold the spring onions through the mixture, then season with salt and black pepper. When the potatoes have been cooking for 12 minutes, add the green beans to the pan and cook the beans and potatoes together for 1–2 minutes. Check that the potatoes are tender with a fork, then drain both in a colander. Let them steam-dry and cool for 15 minutes. When the potatoes have been cooking for 12 minutes, add the green beans to the pan and cook the beans and potatoes together for 1–2 minutes. Check that the potatoes are tender with a fork, then drain both in a colander. Let them steam-dry and cool for 15 minutes. Tip the potatoes and beans into a serving bowl, then add the dressing. Give it all a really good toss to combine. Set aside until ready to serve. Tip the potatoes and beans into a serving bowl, then add the dressing. Give it all a really good toss to combine. Set aside until ready to serve.