Potato, Egg and Green Bean Salad

By ngaldi

Ingredients

• 12 medium new potatoes, unpeeled and cut into quarters
• 3 cups fresh green beans, trimmed and cut into desired length
• 5 tablespoons olive oil
• 6 hard-boiled (cooked) eggs, peeled and chopped
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Details

Servings 6
Preparation time 15mins
Cooking time 25mins
Adapted from allrecipes.com

Preparation

Step 1

In a large saucepan, cover potatoes with cold salted water and bring to a boil. Cook until tender, about 10 minutes, adding beans in the last 4 or 5 minutes of cooking. When vegetables are tender, drain. Place in a large bowl; toss with 2 tbsp olive oil. Add eggs.

Combine remaining 3 tbsp olive oil, vinegar, mustard, garlic, salt and pepper. Drizzle vinaigrette over vegetables and eggs; toss gently to combine. Adjust seasonings, if necessary.

Serve warm.