This is a very simple, but delicious, low-fat potato salad.
Green beans (fresh or frozen)
Freshly ground black pepper
1. Boil the potatoes until they’re cooked through, drain, and while they’re still warm, slice them into a bowl. There’s no need to bother removing the skins unless they bother you.
2. While the potatoes are cooking, boil the beans until tender. If you like you can cook the beans in the pan with the potatoes – whatever works for you. Drain, and add the beans to the bowl.
3. Throw in a handful of capers and stir through a couple of teaspoons of wholegrain English mustard. Season with a little salt and a liberal sprinkling of freshly ground black pepper. Enjoy!