Bean and potato salad for summertime at your house

In my never-ending quest for dishes to serve in hot weather, this one just shouted out of my imagination the other day. It has one kinky ingredient: canned potatoes. If you've never tried them, it's worth the effort. They are quite inexpensive and have a unique flavor and texture. Of course if the idea of potatoes from a can rubs you the wrong way, buy regular taters (then you need to cook them). As for the beans, I gave up starting with dried beans quite a while ago. The bean snobs of the world (yes, Alton, that's you) will put up their noses at this, but I had other designs on my day than soaking and simmering for ages.

Bean and potato salad
1 15 oz can canneloni beans (or other beans you prefer)
1 15 oz can whole potatoes, cut into 1/2 inch pieces
1 Tbs butter
1 Tbs vegetable oil
1 large stalk celery, diced
12 black olives, pitted and chopped
2 cloves garlic, minced
1/2 jalapeno, seeded and minced
salt and pepper to taste
juice of 1/4 lemon
2 Tbs coconut milk
2 Tbs mascarpone cheese

Rinse and drain the beans and the potatoes. Melt the butter in the oil in a saute pan. Saute the potatoes until they brown somewhat. This will take at least 10 minutes over medium high heat.
While the potatoes are cooking: In a large salad bowl, combine the celery, beans, olives, garlic and jalapeno. Sprinkle with a pinch of kosher salt and coarse ground black pepper and squeeze the lemon over the salad.
Drain the potatoes on paper toweling and allow to cool. Then toss in with the rest of the salad.
Whisk together the coconut milk, mascarpone, and another pinch of salt and pepper. Just before serving, pour the dressing over the salad and toss to coat everything.