3 Tbsp olive oil
1 Tbsp fresh lemon juice
¼ tsp dry mustard (fresh ground brown seeds are best)
¼ tsp salt
¼ tsp fresh ground pepper
1 clove garlic (whole)
15 new red potatoes (about 7 inch circumpherance) unpeeled
15 green beans, halved & blanched
5 green onions, chopped
1 red onion, quartered & sliced
6 radishes, sliced
20 black olives
½ English cucumber, sliced
¼ c mayonnaise
¼ c yoghurt
1 Tbsp fresh chives, chopped
3 Tbsp fresh parsley, chopped
3 Tbsp fresh dill, chopped
salt and pepper, to taste

1. Into a large bowl put oil, lemon juice, mustard, salt and pepper. Whisk it together for a minute or two. Put in whole, peeled clove of garlic. Set aside.
   
   
2. Boil unpeeled red potatoes til tender. Drain. Cut into 1 inch cubes.
   
   
3. Put hot potatoes into the large bowl with the oil and lemon juice mix. Gently stir around making sure all the potatoes get covered with oil mixture.
   
   
4. Add blanched green beans into large bowl with potatoes. Turn them over to cover with marinade. Let potatoes and beans marinate in fridge til cold. This can be done a day in advance of serving salad.
   
   
5. In a small bowl, mix together mayonnaise, yoghurt, chives, parsley and dill. Set aside.
   
   
6. Remove garlic clove from large bowl and discard. Add green onions, red onion, radishes, black olives and cucumber into the large bowl with potatoes and beans.
   
   
7. Add mayonnaise mixture in and gently mix together. Use your hands. Add salt and pepper to taste.
   
   

N.B. All quantities are approximate and should be adjusted for individual tastes.