This is a lovely autumn or cool summer salad, served with some toasted white bread to mop up the juices.
Boil potatoes in plenty of salted water until just cooked. Add beans to the saucepan and boil a further 2 minutes Dram into a colander.
In a large bowl, mix oil and vinegar together, add a few grinds of pepper and
To serve, divide the salad between four plates and place the egg quarters on top. Eat while still
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