Green Potato Salad

Serves 6

You will need:

1kg equally sized medium white washed potatoes

6 free range eggs

200g beanettes, trimmed

1/2 punnet dill, sprigs picked

1/2 bunch continental parsley, leaves picked

2 spring onions, thinly sliced

2 cloves garlic, crushed

2/3 cup Woolworths mayonnaise

1/3 cup buttermilk

1 fennel bulb, fronds reserved, thinly sliced

Method:

Cook potatoes in a large saucepan of boiling water for 20 minutes or until tender. Drain, then refresh under cold water. Thickly slice.

Meanwhile, cook eggs in a medium saucepan of boiling water for 8 minutes for a medium yolk or until cooked to your liking, adding beanettes in the last 3 minutes of cooking. Drain, then refresh under cold water. Peel eggs and cut in half.

Process dill, parsley, onion, garlic, mayonnaise and buttermilk until almost smooth. Season.

Place potato, fennel and half of the beans in a large bowl with dressing and toss to combine. Spoon onto a large serving platter. Top with remaining beans, reserved fronds and eggs. Serve.