Ingredients
270g small salad potatoes, any large potatoes cut in half
70g beans such as green, round etc, cut into pieces
4 tbsps finely chopped shallots (about 2)
1 tbsp sherry vinegar
½ tsp sugar
2 tbsp olive oil
2 medium sized vine ripened tomatoes
150g pitted kalamata olives, halved
2 tbsps fresh flat leaf parsley, chopped
Freshly ground black pepper
Salt or potato seasoning

Method
Put the potatoes into a large pot of salted water and bring to the boil. Cook for 12-18 minutes or until soft when pierced with a sharp knife, don’t overcook or they will fall apart.  When the potatoes are about 3 minutes out, put the beans in.

While the potatoes are cooking, put the vinegar over the shallots.

Once the beans go in, add the sugar and olive oil to the shallots and whisk.  Season with salt and pepper.

Drain the vegetables and put the shallot mix over and stir.  Add the tomatoes and stir again.  Add the olives and parsley, check the seasoning and serve.