Josephine potato salad

INGREDIENTS
- 20 small firm-fleshed potatoes
- 2 handfuls of frozen green beans
- 1/2 Josephine
- 4 radishes
- 1 shallot
- 2 tbsp olive oil
- A few handfuls of young shoots
- Salt, pepper

Lemon-dill sauce
- Juice of 1 small lemon
- 4 tbsp mustard
- 6 tbsp neutral oil
- 2 tbsp white sugar
- 1 tsp dried dill
- Salt, pepper

RECIPE

1. Cook the potatoes in water until they are barely melting but still firm.
2. Blanch the frozen green beans. Fry them for a few minutes in olive oil and season with salt and pepper.
3. Peel the potatoes and cut them into pieces or slices.
4. Finely chop the shallot and cut the radish into thin slices.
5. Mix the sauce ingredients in a bowl with a whisk, adding them one by one, in the order listed.
6. In a dish, mix the vegetables with the baby greens. Add the sauce according to your taste.
7. Crumble half the piece of Josephine and cut the other half into shavings. Sprinkle over the salad and serve immediately.

Photo © Marie Laforêt