Potato and Green Bean Summer Salad with Balsamic Reduction

Sun is out... let's toss balsamic vinegar over piles of vegetables!

Makes 1 mixing bowl full (served us for 8 lunchboxes)

2 tins of new potatoes (saves peeling fresh...)
1 pack green beans
1/2 cucumber
1 small punnet cherry tomatoes
1/2 red onion
2 sticks of celery
~50ml balsamic vinegar
3 tbsp oil
Salt and Pepper

1. Top and tail the green beans then chop into roughly 1 inch pieces. Boil in salted water for 5 minutes while you prep the potatoes
2. Drain and quarter the potatoes and add to the beans just to blanch slightly (they don't need much extra cooking at all) for around 5 minutes
3. Take off the heat, drain and set aside to cool
4. Put the balsamic vinegar into a small pan over a low heat so it simmers and reduces. Keep an eye and stir regularly while you prep the salad vegetables.
5. Quarter the cherry tomatoes, finely dice the red onion, dice the celery and cucumber.
6. When the balsamic vinegar has reduced but is still a fairly thin liquid (around 10 minutes) take off the heat, add 3tbsp oil to it and mix
7. Combine the potatoes and beans with the salad vegetables and toss in the balsamic reduction and oil.
8. Taste and add salt and pepper to taste