Melon Salad

Preparation:

Preparation: Peel the potatoes, cut them into cubes and boil them in slightly salted water, acidulated with a spoonful of vinegar; drain them al dente. In the meantime, also clean the green beans and boil them separately, then cut them into chunks. Collect the two vegetables in a salad bowl and let them cool thoroughly, then mix them with the half melon, peeled off, seeds removed and also diced. Prepare the dressing: in a small bowl, dilute the mayonnaise with the filtered juice of a lemon and the cream. Flavor the sauce with a splash of Worcester, a pinch of salt, a teaspoon of finely chopped chives. Pour the dressing over the prepared salad (you will mix it only in the presence of the diners), then serve immediately.