Ingredients
Scale
- 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 dry-cured black olives
- 4–5 sprigs fresh flat parsley, stemmed and chopped
- 4–5 sprigs chives, chopped
- ⅓ 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)
- ½ tsp salt
- ½ tsp freshly ground black pepper
Instructions
- Add eggs to a saucepan and cover with 1 inch of water. Bring to a boil, boil for 1 minute, then remove from heat and cover for 10 minutes. Cool under cold water, peel, and quarter.
- Halve or quarter potatoes depending on size. Place in a pot with water and salt, bring to boil, and simmer for 12 minutes. Add green beans and boil for 2–3 more minutes until beans are bright green and potatoes are tender. Drain and transfer to an ice-water bath to stop cooking.
- In a jar, combine olive oil, lemon juice, vinegar, garlic, mustard, capers, olives, salt, and pepper. Shake well to emulsify.
- In a bowl, toss herbs with half the vinaigrette. Add cooled potatoes, green beans, and olives. Toss gently. Top with quartered eggs and drizzle with remaining vinaigrette.
- Enjoy at room temperature or chilled. Flavors improve near time.
Notes
- Best served chilled or at room temperature.
- Flavors improve if made ahead and refrigerated.
- Use fresh herbs for best taste.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Salad
- Method: Boiling
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 70mg