Small potatoes, cut in halves
White beans, rinsed and drained
Olive oil, divided
Provencal herbs (herbes de Provence)
Lemon juice
Salt and pepper
Mixed olives
Cocktail bocconcini, cut in halves
Fresh sage or basil
In a large non-stick skillet, roast the potatoes in 1 tablespoon (15 ml) of olive oil until they are golden (almost done).
Then, add the white beans. Cook for 3 more minutes.
Meanwhile, in a large bowl, mix the remaining olive oil with the provencal herbs and lemon juice. Season with salt and pepper. Add the other ingredients. Gently toss.
Split the potato salad into bowls. Garnish with fresh herbs.
