Description
A simple, elegant salad featuring tender new potatoes, bright green beans, and a sharp lemon-Dijon vinaigrette with olives and capers.
Ingredients
- 2 large eggs
- 2 lb new potatoes, scrubbed and halved
- 1 tbsp salt (for boiling potatoes)
- 1 lb green beans, trimmed and cut into thirds
- 12 dry-cured black olives, whole or halved
- 1 tbsp chopped black olives (for the vinaigrette)
- 4–5 sprigs fresh flat-leaf parsley, stemmed and chopped
- 4–5 sprigs chives, finely chopped
- 1/3 cup extra virgin olive oil
- 2 tbsp lemon juice (fresh preferred)
- 2 tbsp white wine vinegar
- 2 garlic cloves, minced
- 2 tsp Dijon mustard
- 1 tbsp chopped capers
- 1/2 tsp salt (for vinaigrette)
- 1/2 tsp freshly ground black pepper
Instructions
- Hard-boil the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, cover, and let sit for 10 minutes. Transfer eggs to an ice bath, cool, peel, and quarter.
- Cook potatoes and beans: In a large pot of boiling salted water, simmer potatoes for about 12 minutes. Add green beans and continue boiling for 2–3 minutes until beans are bright green and tender-crisp.
- Shock and drain: Quickly drain the potatoes and beans, then plunge them into a large bowl of ice water. Drain and pat dry with a towel.
- Make the vinaigrette: Combine olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, chopped olives, salt, and pepper in a jar or bowl. Shake or whisk until emulsified.
- Toss herbs and half the dressing: In a bowl, combine chopped parsley and chives with half the vinaigrette.
- Assemble the salad: Fold in cooled potatoes, green beans, and olives. Add extra dressing if needed.
- Finish with eggs: Arrange quartered eggs on top and drizzle remaining vinaigrette before serving.
Notes
Best served chilled or at room temperature. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and mixing
- Cuisine: French