Ah time flies by..

After travelling 2,000 miles, over 14 days, through four countries taking in four different beds, and several hundreds of photographs later - I am back, but more about that to come.
Right now may I share with you a dish I made before I left for my holidays, a New potato and green bean salad.
I made this salad with some British Sofia new potatoes and green beans also known as French beans which are in season.

This New potato and green bean salad is so simple to prepare and really is a meal in itself. If you do decide to make this, please try to use the smallest new potatoes available, so that you can leave them whole, otherwise after cooking, chop them in half.
The combination of the black olives, sun dried tomatoes, red onion and dressing, really does make this salad an explosion of flavours. The cheese though not essential also adds a little something.

New potato and green bean salad
Serves 2 - 4
Ingredients
250g small new potatoes
200g green beans, trimmed and halved
1 small red onion, sliced
80g black olives, sliced
3 pieces of sun dried tomatoes in oil, cut into thin slivers
Optional 100g Cheddar cheese, grated
For the dressing
1 tablespoon mustard
100ml Olive oil
1 tablespoon balsamic vinegar
1 clove of garlic, crushed
Salt and pepper to taste

Method
Place the potatoes in a pan of salted boiling water and boil for 15 minutes or until the potatoes are tender. Bring another pan of slated water to the boil and blanch the green beans for 5 – 6 minutes, then drain and refresh under cold water.
Place the warm potatoes in a bowl and add the sliced red onion, green beans, olives and sun dried tomato slivers. Finally mix all the dressing ingredients in a small bowl, season and add to the potato salad. Add in optional cheddar cheese. Serve immediately. From Nadine Abensur's The New Cranks Recipe Book