Green Bean Potato Salad

For the salad
700 grams fingerling or new potatoes
340 grams fresh green beans
1½ tablespoons fine sea salt (divided)
2 red capsicum
2 teaspoons olive oil

For the vinaigrette
6 tablespoons (90 ml) extra virgin olive oil
1 large clove garlic , minced or grated finely
4 tablespoons capers , drained well
¼ teaspoon chili flakes (OPTIONAL)
1 large or 2 small lemons (juice & zest) (about ¼ cup / 60ml of juice)
1½ tablespoons Dijon mustard
1 tablespoon maple syrup
½ teaspoon freshly ground black pepper

Wash the potatoes and cut them all in half (or quarters if they are large), so they are all evenly sized. Don't leave them whole even if small because they won't absorb the dressing well.

Add the potatoes to a large pan, cover with water, add 1 tablespoon of salt and bring to a boil. Cook for about 8 to 10 minutes until fork tender then drain, return to the warm pan and leave the lid off for them to steam dry.

Prep the green beans. Trim the ends and cut into bite sized. Add to a saucepan, cover with water, add ½ tablespoon of salt and bring to a boil. Boil for 3 minutes then turn off, drain through a sieve/colander and immediately rinse under running cold water. Give them a good shake then place the sieve/colander over their saucepan and let them sit and drain a bit more while you prepare the capsicum.

Deseed the capsicum and cut into bite sized strips. Heat a skillet (cast iron if you have it) over a high heat with 2 teaspoons of oil and when hot add the pepper strips. Cook for 5 to 6 minutes, moving them around frequently until they are soft with some nicely charred spots. Remove from the heat.

To a large serving bowl, add the cooked potatoes, blanched green beans, and capsicum strips.

For the vinaigrette
To a skillet or small pan, add the extra virgin olive oil and the capers. Warm over a medium heat until the capers start popping. Turn down to low and add the garlic, give it a stir and let it cook for 1 minute. Don't let it color.

Add the rest of the vinaigrette ingredients and stir really well. It takes a good mix to get it all somewhat combined. It won't emulsify completely though. Turn off the heat.

Give it a quick taste and adjust as needed. You can add more lemon, mustard, black pepper or maple syrup/sugar to get a balance that's right for you.

Pour the warm vinaigrette over the vegetables and toss gently to coat well. Leave to sit for at least 10 to 15 minutes before serving so the vinaigrette has time to be absorbed by the potatoes.

Toss gently once more before serving, or cover and refrigerate for up to 3 days. Be sure to bring back to room temperature before serving.

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