Potato Salad with Green Beans & Mustard Vinaigrette

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ingredients
New/baby potatoes 500 g 17.6 oz
4 rashers lean bacon, sliced thinly 120 g 4.2 oz
Green beans 400 g 14.1 oz
2  2½  tbsp chopped chives 8 g 0.3 oz
2  2½  tbsp chopped parsley 8 g 0.3 oz
¼ cup roasted walnuts 30 g 1.1 oz
4 tbsp  ⅓ cup  garlic infused olive oil 72 g 2.5 oz
2  2½  tbsp balsamic vinegar 42 g 1.5 oz
1 tsp wholegrain mustard 2.8 g 0.1 oz
½ tsp dijon mustard 1.4 g 0.05 oz
8 twists of black pepper

Method

1. Slice potatoes in half or quarters (depending on size) and place in a large pot. Cover with cold water and bring to a boil. Turn down the heat to a slow boil and cook for 12 to 15 minutes - until fork tender. Drain and set aside to cool (ideally refrigerate overnight).

2. Trim green bean ends and cut green beans in half.

3. Steam/boil green beans for 3-4 minutes until just tender. Drain and set aside to cool.

4. Cook bacon in a small frying pan until crisp. Drain on paper towel to remove any excess fat. 

5. Prepare vinaigrette by whisking together olive oil, balsamic vinegar, mustards and black pepper.

6. Finely slice chives and parsley and set aside.

7. In a large salad bowl combine potatoes, green beans, bacon, chives, parsley and walnuts. Dress salad with vinaigrette and toss to coat evenly. Refrigerate salad until ready to serve.

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Hints

Nutrition Information (per serve)
Energy	1005 Kj / 240 cal
Protein	7.70g
Carbohydrates	13.70g
Sugar	2.80g
Total Fat	16.50g
Saturated Fat	2.20g
Fibre	5.60g