Olive, bean and potato salad with harissa mayonnaise – Sabato

Ingredients

• 1kg baby potatoes
• 250g green beans, trimmed and halved
• ½ 169g jar Losada pitted Gordal olives, halved
• 1/3 cup roasted almonds, coarsely chopped
• 1 clove garlic, crushed
• 1/3 cup Pons wild fennel olive oil
• ¼ cup loosely packed mint leaves
• ½ cup loosely packed parsley leaves
• 2 Tbsp Forvm Chardonnay vinegar
• Sal de Anana spring salt
• Freshly ground black pepper
• 1 Tbsp Sabato Julie Le Clerc Spicy Harissa
• ½ cup Sabato egg mayonnaise