New Potato and Green Bean Salad

Ingredients
Dressing
1 Tbsp water
2 Tbsp red wine vinegar
4 Tbsp extra-virgin olive oil
Salt and freshly ground black pepper, to taste
2 shallots


375g green beans
750g small new red potatoes


Method
Cut the shallots crosswise into paper-thin slices.  Whisk together the ingredients for the dressing, add the shallots, toss and set aside to marinate.  Scrub the potatoes and place in a large saucepan with salted water to cover.  Bring the potatoes to the boil, reduce the heat to a gentle boil and cook until the potatoes are just tender.  Drain and set aside to cool slightly.  While the potatoes are cooking, wash and trim the green beans.  Slice the beans diagonally into 1 1/2 inch pieces.  Steam the beans until tender crisp.  Immediately refresh the beans in a bowl of ice water for 5 minutes, drain well and set aside. When the potatoes have cooled slightly, cut them in half.  Place the potatoes and beans in a large bowl.  Stir the dressing, pour over the potatoes and beans, toss gently until the potatoes and beans are thoroughly coated.  Serve warm or at room temperature.


Serves 4-6