Potato and green bean salad

1.Preheat oven to 200°C/400°F.

2.To make thyme vinaigrette, whisk ingredients in large bowl; season to taste.

3.Quarter potatoes lengthways. Combine potatoes and oil in large baking dish; roast, uncovered, about 1 hour or until tender.

4.Add hot potatoes and olives to thyme vinaigrette. Cool.

5.Meanwhile, boil, steam or microwave beans until tender; drain. Refresh under cold water; drain. Mix beans into potato mixture.