Potato Green Bean Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4-5 sprigs of parsley, leaves picked and chopped
02 -
900g baby potatoes, halved and scrubbed
03 -
12 dry-cured black olives
04 -
4-5 sprigs of chives, finely sliced
05 -
450g green beans, cut into thirds with ends removed
06 -
2 eggs, boiled and peeled
07 -
1 tbsp salt
→ Vinaigrette
08 -
30ml white wine vinegar
09 -
1 tbsp chopped capers
10 -
30ml fresh lemon juice
11 -
½ tsp ground black pepper
12 -
75ml olive oil (extra virgin)
13 -
1 tbsp chopped dry-cured black olives
14 -
2 cloves of garlic, finely chopped
15 -
½ tsp salt
16 -
2 tsp Dijon mustard
# Instructions:
01 -
Place eggs in a pot and fill with water until it's about 2 or 3cm above the eggs. Bring to a rolling boil and cook for one minute. Take the pan off the heat, cover it with a lid, and rest for 10 minutes. Rinse under cool water, peel the shells while submerged in water, and cut each egg into four slices.
02 -
Halve the new potatoes (slice larger ones into quarters). Put them in a deep pot, add enough water to cover them by a couple of centimeters, and sprinkle in 1 tbsp of salt. Turn the heat up to make the water boil, then lower it to medium and cook for about 12 minutes. Add the beans and boil for another 2-3 minutes. Once the beans are bright green and potatoes easily pierce with a fork, drain everything and put them into icy cold water to chill quickly.
03 -
Drop the olive oil, Dijon mustard, garlic, vinegar, lemon juice, chopped capers, black olives, salt, and pepper into a jar. Secure the lid and shake it up until it's all mixed together.
04 -
In your serving bowl, toss the herbs with half the vinaigrette. Gently mix in the potatoes, green beans, and olives. Arrange the quartered egg slices on top and drizzle with the rest of the dressing, or as much as you'd like. Adjust seasoning if needed.
# Notes:
01 -
It tastes even better the next day since the flavors soak in. Serve chilled or let it warm to room temperature.