Green Potato and Egg Salad

Serves 4 for R100

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients:

• 1 kg baby potatoes, halved
• Salt and pepper
• 4 eggs
• 200 g fine green beans, trimmed
• 250 ml (1 cup) peas
• 125 ml (½ cup) Italian salad dressing
• ½ x 100 g jar capers in brine, drained
• Handful basil

Method:

1. Cook the potatoes in salted boiling water for about 10 minutes or until tender when tested with a fork. Drain. Season with salt and pepper. Cool to room temperature.
2. Meanwhile, place the eggs in a medium saucepan and cover with cold water. Bring to a boil. Reduce heat and simmer for 10 minutes for hard boiled eggs. Drain and cool under cold running water. Peel the shells off. Cut the eggs into rings. Season with salt and pepper.
3. Cook the beans and peas in salted boiling water for about 1 minute or until bright green. Drain under cold running water.
4. Combine the potatoes, beans and peas with ½ of the dressing. Season with salt and pepper. Place on a serving dish and arrange the eggs, capers and basil on top. Serve with remaining dressing.

Tip:

• Older eggs are easier to peel than fresh eggs. Buy your eggs at least a week ahead if you plan on making boiled eggs.