Salad
6 or 7 Medium to large washed potatoes, quartered (with skin on)
2 Large handfuls of French green beans (ends removed)
4 Large free range eggs
1 Small red onion, peeled and finely sliced into rounds
1/4 cup Extra virgin olive oil
1/4 cup Chopped coriander
Freshly ground salt and pepper
HARISSA MAYO DRESSING
19/25 cup Good quality mayonnaise
1/4 cup Full cream yoghurt
1 Clove garlic crushed
1 tbsp Lemon juice
3 tbsp Harissa paste
For the Salad:
Cook the quartered potatoes in salted, boiling water, until they are just tender.
Once cooked, drain, then set aside to cool.
Boil the eggs on a medium to high heat, for about 6-7 mins.
Cool them under cold water.
Once cooled, remove the shells and cut the eggs in half.
Place the green beans into a bowl of boiling hot water for approx 3-4 mins until al dente, drain and transfer into a bowl of ice cold water, for a minute or two, to freshen up.
Drain and set aside.
In another bowl, toss the cooked potatoes, beans and coriander with the olive oil, season well with freshly ground salt and pepper, then toss again.
For the Harissa Mayo Dressing:
Mix the mayonaise, yoghurt, garlic, lemon juice and harissa paste in a bowl, making sure all the ingredients have combined well together.
Set aside.
To Assmble:
Heap the potatoes and beans onto a large serving platter.
Nestle the halved eggs in amongst the potatoes and sprinkle the thinly sliced red onions over the top.
Drizzle with a little more olive oil and season again.
Generously pour the dressing over the potato salad and sprinkle with a few leaves of coriander. Serve immediately.