Method

1. Peel new potatoes and boil in a pot with a few marjoram stems (reserve some of the fresh leaves and set aside for later) and plenty of salt. Let them cool to lukewarm in the boiling water.  

2. Blanch the green beans in boiling salted water for 1-2 minutes and instantly cool them down in ice bath. Slice the base and top of the onion thinly. Cut green beans and potatoes in halves.

3. In a bowl add beans, potatoes, and reserved fresh marjoram leaves. Add a pinch of salt and freshly ground pepper to the bowl and mix well to combine. Mix 1 tbsp of the Pickled Roses pickling liquid with 1 tbsp of olive oil to make a vinaigrette, and dress the salad. To finish, garnish with Pickled Roses.