*Potato and Green Bean Salad with Dill Pesto*
Serves 4

I love to make unusual potato salads.  This one has a lovely combination of flavours.  You get the crunch and colour of green beans, and a lovely dressing made of a fresh homemade dill pesto.  Simply wonderful!

1 1/2 pounds small red-skinned potatoes
1/2 pound French green beans (haricots verts),
trimmed and cut into halves or thirds

For the Pesto:
1 clove of garlic, peeled and crushed
1/4 cup lightly packed fresh dill
2 TBS chopped fresh parsley
1 1/2 TBS apple cider vinegar
2 tsp Dijon mustard
1/3 cup olive oil
sea salt and freshly ground black pepper to taste

Fill a large saucepan with cold lightly salted water.  Add the potatoes and bring to the boil.  Cook until they can be easily pierced with a fork, some 15 minutes.  Drain well and let cool.  Cut into quarters if need be, or if really small, cut in halves.  Place in a large bowl.

Steam the green beans for about 4 minutes, until crispy tender.  Drain well and run under cold water to stop the cooking process.  Drain well again, and then put them into the bowl with the potatoes.

Put the garlic into a food processor and process until fine.  Add the other ingredients and process until the mixture is well combined.  Add the finished pesto to the potatoes and green beans, and mix all together well.   This is best served at room temperature.