Ingredients
Scale
- 2 hard-boiled eggs
- 2 lbs new potatoes, scrubbed and halved
- 1 lb 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
- 1/3 cup Extra Virgin Olive Oil
- 2 tbsp lemon juice
- 2 tbsp white apple vinegar
- 2 garlic cloves, minced
- 2 tsp Dijon mustard
- 1 tbsp chopped capers
- 1 tbsp chopped black olives
- ½ tsp salt
- ½ tsp freshly ground black pepper
Instructions
- Prepare hard-boiled eggs: Boil for 1 minute then let sit covered for 10 minutes before cooling and slicing.
- Cook potatoes: Boil halved potatoes in salted water until tender (about 12 minutes). Add green beans and cook for an additional 2-3 minutes. Drain and cool in ice water.
- Make vinaigrette: Shake together olive oil, lemon juice, vinegar, garlic, mustard, capers, olives, salt, and pepper in a jar.
- Combine ingredients: In a serving bowl, mix herbs with half the vinaigrette. Add cooled vegetables and toss gently. Top with egg quarters and drizzle with remaining dressing.
- Serve: Allow flavors to meld for at least 24 hours before enjoying cold or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 240
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 186mg