Name: Midsummer new potato and green bean salad
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 400.00 g potatoes; 125.00 ml wine white; salt and freshly ground black pepper; 30.00 ml lemon peel; 2.00 kg chicken smoked; 200.00 g green beans; 2.00 garlic cloves, chopped; 12.00 olives black, pitted and quartered; 3.00 eggs hard-boiled, quartered; 12.00 spring onions; 12.00 watercress; 60.00 ml fresh chillies 573; 30.00 ml vinegar wine; 5.00 ml mustard powder or creamed; salt and freshly ground black pepper

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Ingredients (15)

400.00 g	potatoes
125.00 ml	wine — white
	salt and freshly ground black pepper
30.00 ml	lemon — peel
2.00 kg	chicken — smoked
200.00 g	green beans
2.00	garlic — cloves, chopped
12.00	olives — black, pitted and quartered
3.00	eggs — hard-boiled, quartered
12.00	spring onions
12.00	watercress

DRESSING

60.00 ml	fresh chillies — 573
30.00 ml	vinegar — wine
5.00 ml	mustard — powder or creamed
	salt and freshly ground black pepper

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Method:

Scrub new potatoes thoroughly, using a stiff brush. Boil, covered, in salted water until tender, about 20 minutes.
Slice thickly into an ample pottery bowl. Heat white wine and pour over. Season with salt, black pepper and lemon peel.
Cut chicken into portions and remove skin. Slice meat into thin strips. Scatter over potatoes.
Blanch green beans in salted boiling water. Cook, uncovered, for 6 to 8 minutes, drain and plunge into iced water for 6 to 8 minutes. Drain and cool.
Add to potatoes and chicken with garlic, olives, eggs, spring onions and watercress.
Whisk olive oil, wine vinegar, mustard and seasoning until thick and creamy, pour over salad and toss just before serving.
TOTAL KILOJOULE COUNT: 11 185 kJ (2 675 Cal). A portion: 2 795 kJ (670 Cal).