Tomato, Green Bean & Potato Salad with Green Olive Dressing

300g green or yellow beans, ends trimmed

600 – 800g new or baby potatoes, scrubbed and sliced about 1.5cm thick

500g tomatoes, sliced and cut into wedges for some variation

Salt

A good handful of basil leaves

6 T The Good Oil High Oleic Sunflower Oil

2 T white wine vinegar

2 tsp Dijon mustard

½ cup green olives, finely chopped

Salt and pepper

Boil the potatoes in salted water until tender, about 5 – 8 minutes. Drain cover with a tea towel for five minutes to steam and dry out a little. Tip the potatoes into a large bowl, and toss with half the Green Olive Vinaigrette. The hot potatoes will suck up the vinaigrette.

Blanch the beans in salted boiling water for about 2 – 3 minutes until tender, and refresh in iced water. Drain well.

Cut the tomatoes into wedges and/or slices, and season with a little salt.

Add the tomatoes and beans to the potatoes, followed by the remaining vinaigrette. Toss gently to combine. Arrange on a serving platter and top with fresh basil leaves. Serve.

Place all ingredients in a bowl and whisk to combine. Season with black pepper and a little salt.