Ingredients

Salad

• 1 ½ lbs potatoes (Yukon Gold or red potatoes), cut into bite-size chunks

• 8 oz green beans, trimmed and cut in half

• 3–4 hard-boiled eggs, quartered

• ½ small red onion, thinly sliced

• A handful of fresh parsley, chopped

• Optional add-ins: cherry tomatoes, olives, capers

Dressing

• ¼ cup extra virgin olive oil

• 2–3 tbsp red wine vinegar or lemon juice

• 1 tsp Dijon mustard

• 1 clove garlic, finely minced

• ½ tsp salt

• ¼ tsp black pepper

• Optional: ½ tsp oregano or thyme

Instructions

1. Cook the Potatoes

1. Place potatoes in a pot, cover with cold salted water.

2. Bring to a boil and cook until fork-tender (about 10–12 minutes).

3. Drain and let cool slightly.

2. Cook the Green Beans

1. Bring a small pot of water to a boil.

2. Add green beans; cook 3–4 minutes until bright green and crisp-tender.

3. Drain and rinse under cold water to stop cooking.

3. Make the Dressing

In a small bowl whisk together:

• olive oil

• vinegar/lemon

• Dijon

• garlic

• salt & pepper

• optional herbs

Taste and adjust acidity or seasoning.

4. Assemble the Salad

1. In a large bowl combine potatoes, green beans, red onion, and parsley.

2. Pour dressing over and toss gently.

3. Add egg quarters on top (don’t over-mix).

4. Drizzle with a bit more olive oil or herbs if desired.

Serve

Great as:

• A light lunch

• A side for grilled fish or chicken

• A picnic dish

Delicious warm, cool, or next-day chilled.