Mediterranean bean and potato salad deluxe

Ingredients for 4 servings:

• 500 g potatoes, small
• 300 g beans, green
• 50 g tomatoes, dried in oil
• ½ tbsp rosemary
• 40 g bacon, streaky
• 3 tbsp olive oil
• 3 tbsp red wine vinegar
• 200 g olives, mixed large
• 2 egg yolks

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Trim the green beans, break them into short pieces, and cook in salted water for 8-10 minutes, then drain in a colander. Reserving 100ml of the bean cooking water. Meanwhile, drain the tomatoes and cut into strips, reserving 2 tablespoons of the tomato oil. Finely chop the rosemary and cut the bacon into thin strips. Fry the bacon with chopped rosemary in olive oil and tomato oil. Add the vinegar and bean water, and mix in the tomato strips. Toss the potatoes and beans in the vinegar while they are still hot and let them simmer until they are just lukewarm. Then strain through a colander, reserving the vinaigrette. Serve the potato salad with the olives. Whisk the vinaigrette with the egg yolk and heat through, but do not boil. Whisk until frothy, stirring until the sauce thickens. Season with salt and pepper, and spoon tablespoon by tablespoon over the salad and let it simmer for at least 3 hours.