French-Style Potato and Green Bean Salad

                                                                                                       

Ingredients:

• For the Salad:

  • 2 hard-boiled eggs (see instructions below)
  • 2 lbs (900 g) new potatoes, scrubbed and halved
  • 1 tbsp salt
  • 1 lb (450 g) green beans, trimmed and cut into thirds
  • 12 dry-cured black olives
  • 4-5 sprigs fresh flat parsley, stemmed and chopped
  • 4-5 sprigs chives, chopped

• For the Vinaigrette:

  • 1/3 cup (75 ml) Extra Virgin Olive Oil
  • 2 tbsp (30 ml) lemon juice
  • 2 tbsp (30 ml) white wine vinegar
  • 2 garlic cloves, minced
  • 2 tsp Dijon mustard
  • 1 tbsp chopped capers
  • 1 tbsp chopped dry-cured black olives
  • ½ tsp salt
  • ½ tsp freshly ground black pepper

Instructions:

1. Prepare the Hard-Boiled Eggs:

   • Place eggs in a saucepan and cover with water by 1 inch.
   • Bring to a rapid boil, then boil for 1 minute.
   • Remove from heat, cover, and let sit for 10 minutes.
   • Rinse eggs under cool running water to cool, then peel and slice into quarters.

2. Cook the Potatoes and Green Beans:

   • Slice potatoes in half or quarters if larger.
   • Place in a large pot and cover with water by 1 inch.
   • Add 1 tbsp salt and bring to a boil over medium-high heat.
   • Once boiling, reduce heat to medium and simmer for about 12 minutes, until potatoes are tender but not fully cooked.
   • Add green beans and continue to boil for 2-3 minutes, until beans are crisp and potatoes are easily pierced with a knife.
   • Drain and immediately transfer to a large bowl of ice-cold water to stop cooking and preserve the bright color of the beans.

3. Make the Vinaigrette:

   • In a jar, combine olive oil, lemon juice, vinegar, minced garlic, Dijon mustard, chopped capers, chopped olives, salt, and black pepper.
   • Shake well to combine.

4. Assemble the Salad:

   • In a serving bowl, mix the herbs with about half of the vinaigrette.
   • Add the cooked potatoes, green beans, and olives, and toss to combine.
   • Top with egg quarters and drizzle with the remaining vinaigrette (use all or adjust to taste).
   • Season to taste if needed.

The salad improves in flavor after 24 hours. Enjoy it either at room temperature or chilled!

Feel free to adjust any steps or ingredients to suit your taste.