Add the chopped potatoes to a large pot. Bring to a boil and cook until almost tender. Add the green beans in the last 3 minutes of cooking.
1.2 kilograms potatoes, 200 grams green beans
Once potatoes and beans are cooked, drain the water, then add extra-virgin olive oil and a good pinch of salt, tossing to combine well in the pot.
1 tablespoon Extra virgin olive oil, Salt & pepper
In a large bowl, combine the mayonnaise, Greek yoghurt, capers, caper brine, celery, pickles, green chilli, red onion, lemon juice, salt and pepper. Mix well.
1/4 cup mayonnaise, 1/4 cup Greek yoghurt, 1 tablespoon capers, 1 teaspoon caper brine, 2 celery stalks, 1/2 cup dill pickles, 1 green chilli, 1 small red onion, 1/2 lemon, Salt & pepper
Add the potatoes and beans to the bowl and gently toss until well coated.
Add fresh dill, mix again, then season with extra pepper & salt.
