Description
A delightful French-style potato and green bean salad with a zesty vinaigrette dressing, perfect for a refreshing and light meal.
Ingredients
Units
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For the Salad:
- 2 eggs, hard-boiled
- 2lbs (900g) new potatoes, scrubbed and halved
- 1 tbsp salt
- 1lb (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) white wine vinegar
- 2 garlic cloves, minced
- 2 tsp Dijon mustard
- 1 tbsp chopped capers
- 1 tbsp chopped black olives (dry cured)
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Instructions
- Step 1: Make the hard-boiled eggs. Add eggs to a saucepan and cover with water. Boil for 1 minute, then remove from heat and let sit for 10 minutes. Peel under cold water and slice.
- Step 2: Halve or quarter small potatoes. Boil in salted water for 12 minutes. Add green beans and cook for 2-3 more minutes. Drain and cool in ice water.
- Step 3: Make the vinaigrette by combining all ingredients in a jar and shaking well.
- Step 4: In a bowl, mix herbs with half the dressing. Add potatoes, beans, olives, and toss. Top with eggs, remaining dressing, and season.
Notes
- You can customize this salad by adding cherry tomatoes or grilled chicken for extra flavor.
- For a vegetarian version, omit the eggs or use a plant-based alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 95mg
