My mother does this very simple classic salad as a starter: green beans or broad beans, potatoes, new onion, olive oil and mustard. I love when the potatoes have marinated in the oil and when the green beans water is mixing in an indiscriptibly delicious juice. This time I mimicked her recipe but made it even simpler: remove the mustard and replaced the onion by some momendofu (hard tofu) crumbles and served it as a main dish for dinner. To enjoy the delicious juice I recommend to prepare the salad one hour before serving and with new potatoes I don’t peel them, just brush them under water.