Green bean and potato salad

Put the peeled potatoes in a pot of cold water with about a teaspoon and a half to two teaspoons of salt, bring to a boil, reduce to medium and cook until fork tender, about 15 minutes - it took 23.

Grate a clove of garlic into a bowl.

Add a heaping tablespoon of mustard, a quarter cup of lemon juice, a quarter cup of red wine vinegar plus a little more, and about half a cup of olive oil, and whisk together.

Slice the pitted Calamata olives in half.

Lift the potatoes out and add the green beans to the same water, boiling them seven to eight minutes until tender, then shock them in ice water.

Roughly chop the potatoes into rounds or pieces, letting them fall apart a little, and add the olives.

Pat the green beans dry on paper towels, cut them in half and add them to the bowl.

Season with a little salt, whisk the dressing again and pour it over carefully.

Add dried dill, mix gently so the potatoes do not mash, and serve on a flat tray.