Potato and Green Bean Salad with Hard-Boiled Eggs

Instructions

Step 1: Boil the baby potatoes in salted water until tender, about 10-12 minutes. Drain and let cool slightly.
Step 2: While potatoes cook, blanch the green beans in boiling water for 2-3 minutes until crisp-tender. Transfer to an ice bath to stop cooking. Drain.
Step 3: In a small bowl, whisk together olive oil, Dijon mustard, red wine vinegar, minced garlic, salt, and pepper.
Step 4: In a large bowl, combine the potatoes, green beans, olives, and parsley. Drizzle with the dressing and toss gently.
Step 5: Top with halved hard-boiled eggs. Season with additional salt and black pepper to taste. Serve warm or chilled.

Storage Information

Store leftovers in an airtight container in the refrigerator for up to 3 days. Best enjoyed within a day or two for freshest texture. If prepping in advance, add the eggs just before serving.