Categories: Eggs

Ingredients

• 2 pound uncooked red potato(es), small, scrubbed and quartered
• 4 large egg(s), hard-boiled, peeled and cut into 8 wedges each
• 8 oz cooked green beans, ends trimmed, cut in half (or in thirds if very long)
• 1/4 cup white wine vinegar, or tarragon vinegar
• 3 Tbsp water
• 1 Tbsp Dijon mustard
• 1/4 tsp table salt
• 1/4 tsp black pepper, freshly ground
• 5 Tbsp olive oil, extra-virgin
• 1 cup grape tomatoes, cut in half
• 3/4 cup red onion(s), sliced and then each slice quartered
• 8 medium olive(s), Kalamata , sliced
• 1 Tbsp capers
• 2 Tbsp parsley, fresh, chopped

Directions

1. Place potatoes in a large saucepan; fill with enough water to cover potatoes and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced with a fork, about 10 minutes.

2. When potatoes are cooked, remove them with a slotted spoon and place in a medium serving bowl; return water to a boil. Add green beans and cook until crisp tender, about 2 minutes. Drain; rinse under cold running water and drain again.

3. In a small bowl, whisk together vinegar, water, mustard, salt and pepper until blended; whisk in oil.

4. Pour dressing over potatoes. Add green beans, tomatoes, onion, olives and capers; toss to mix and coat. Add eggs and toss very gently to combine; sprinkle with parsley. Yields about 1 cup per serving.

5. To make this recipe in advance, combine everything except the green beans and egg and refrigerate it overnight. When it’s time to serve, toss in the green beans and egg and let the salad come to room temperature for the best flavor

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