Italian Potato Salad - cooking recipe

Ingredients

8 oz new potatoes
6 oz broad beans, shelled
4 None tomatoes, roughly chopped
3.5 oz salami, cut into thin strips
1 (10 oz) jar sun-dried tomatoes, drained, oil reserved
None None DRESSING
4 tbsp fresh flat leaf parsley, chopped
3 tbsp red wine vinegar
2 tsp Dijon mustard
None None crusty bread, to serve (optional)

Preparation

Cook new potatoes in boiling salted water for 15 mins, until just tender. Drain then rinse under cold water. Cut in 1/2.
Meanwhile, cook broad beans in boiling salted water for 5-6 mins, until tender. Drain then rinse under cold water. Toss with tomatoes, potatoes, salami and sun-dried tomatoes. Set aside.
Whisk together 4 tbsp reserved sun-dried tomato oil, parsley, vinegar and mustard. Season. Toss with salad ingredients then transfer to serving plates. Serve with crusty bread, if desired.