Warm Bean and Potato Salad

Boil the potatoes until tender. Remove from the heat and drain. Transfer to a bowl and add the chopped herbs. Season well with salt and pepper, then drizzle the potatoes with a little olive oil to coat.
Preheat the oven to 180°C. Line a large shallow ovenproof dish with baking paper. Arrange the potatoes in a single layer and bake for 35–45 minutes until golden brown.
Place the dressing ingredients in a high-speed blender and process for 5 seconds until the mixture is well incorporated but still has some texture.
In a bowl combine the potatoes, uncooked green beans, eggs and almonds. Gently toss through the dressing. Serve immediately.

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