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Introducing a salad that embodies the essence of summer: our Garden-Fresh Potato and Green Bean Salad. This dish is a harmonious blend of crisp green beans, tender new potatoes, and the soft richness of hard-boiled eggs, all brought together with a zesty homemade vinaigrette. The salad is not just a treat for the palate but a visual feast as well, with its vibrant greens, the creamy yellows of the potatoes, and the deep purple of the olives.
Ingredients:
For the Salad:
2 eggs, hard-boiled
2 lbs (900g) new potatoes, scrubbed and halved
1 tbsp salt
1 lb (450g) green beans, trimmed and cut into thirds
12 black olives (dry cured)
4-5 sprigs fresh flat parsley, stemmed and chopped
4-5 sprigs chives, chopped
-For the Vinaigrette:
1/3 cup (75ml) Extra Virgin Olive Oil
2 tbsp (30ml) lemon juice
2 tbsp (30ml) apple cider vinegar (or your choice of vinegar)
2 garlic cloves, minced
2 tsp Dijon mustard
1 tbsp chopped capers
1 tbsp chopped black olives (dry cured)
½ tsp salt
½ tsp freshly ground black pepper
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-Directions:
Step 1 – Prepare the Eggs:
Place eggs in a saucepan and cover with water by 1 inch. Bring to a rapid boil. Boil for 1 minute, then remove from heat, cover, and let rest for 10 minutes. Carefully remove eggs from water and rinse under cold water. Once cooled, peel and slice into quarters.
Step 2 – Cook Potatoes and Beans:
Slice the 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. Once boiling, reduce heat to medium and simmer for about 12 minutes until potatoes are tender but not fully cooked. Add green beans and boil for an additional 2-3 minutes until beans are crisp. Drain and transfer to a bowl of ice-cold water to stop the cooking process.
Step 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.
Step 4 – Assemble the Salad:
In a serving bowl, mix herbs with half the vinaigrette. Add cooked potatoes, green beans, and olives; toss to combine. Top with egg quarters and drizzle with remaining dressing. Adjust seasoning if needed.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
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