Jersey Benne Potato Salad with Green Beans & Black Olives

_INGREDIENTS:

• 1.5-2kg Jersey Benne potatoes (300g per person)
• 150g green beans
• 8-10 black olives
• Large handful of parsley
• 1 lemon, zest & juice
• 1 Tbsp extra virgin olive oil
• Sea salt
• Freshly ground black pepper

_{INSTRUCTIONS:}

1. Wash and scrub your Jersey Bennes. Keep the littler ones whole and cut the larger ones in half. Add the Bennes to a large pot of salted water and bring to a hard boil. Once at the boil, set the timer for 8 minutes. Cook until they are only just cooked, checking every minute until they are still slightly firm inside. Strain and allow to cool.
2. Trim the beans of their tops and bottoms, then cut into 2cm pieces. Bring a small pot of water to the boil and add a pinch of salt. Blanch the beans for 1 min, scooping them out of the boiling water, then cooling them immediately in a bowl of cold water with ice cubes. Strain and pat dry.
3. Slice the black olives into discs, zest the lemon and juice half of the lemon, and roughly chop the parsley.
4. Put the potatoes into a large serving bowl, drizzle over the oil and season well with salt and pepper. Add the rest of the prepped ingredients, gently toss everything together so everything is evenly distributed, and serve.

Recipe by Kylee Newton, author of The Modern Preserver