1 Scrub potatoes and put them in a pan with boiling water, keep on a rolling boil for 15 minutes
2 Meanwhile, wash the rest of the veg and chop – all except beans then go into a big bowl with the fish and olives
3 After 8 minutes add the eggs to the pan
4 After 10 minutes add green beans
5 Make the dressing by adding a couple of teaspoons of mustard to 1 part vinegar, 2 parts olive oil, with S&P, and whisk – taste and adjust until it tastes good
6 Once the pan has had its time (15 mins) drain and run the contents under a cold tap to cool – they can be slightly warm that’s fine. Add the whole lot to the big bowl (peel and chop the egg first!).
7 Dress and serve with bread, rose and/or sparkling water – outside if you’re lucky enough to have a garden…