Cook potatoes in a large pan of gently simmering water for 20 minutes until tender, but still firm; drain and set aside.

Blanch the beans in boiling water for 2 minutes or until bright green and just tender; drain beans and set aside.

Pour over the dressing and stir for 2 minutes or until well combined.

Serve salad hot or cold.

Pour the dressing over no more than this 5 minutes before serving otherwise the salad will get discolour