Potato, Egg and Green Bean Salad

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Prep: 15 min
Cook: 10 min
Ready In: 25 min

“Fourth generation egg farmer Chris Mullet Koop knows a thing or two about tradition, which is why his family loves this potato salad.” - by Egg Farmers of Ontario

Ingredients

12 medium new potatoes, unpeeled and cut into quarters
3 cups fresh green beans, trimmed and cut into desired length
5 tablespoons olive oil
6 hard-boiled (cooked) eggs, peeled and chopped
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

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Metric US

Original recipe yields 6 servings

Directions

In a large saucepan, cover potatoes with cold salted water and bring to a boil. Cook until tender, about 10 minutes, adding beans in the last 4 or 5 minutes of cooking. When vegetables are tender, drain. Place in a large bowl; toss with 2 tbsp olive oil. Add eggs.
Combine remaining 3 tbsp olive oil, vinegar, mustard, garlic, salt and pepper. Drizzle vinaigrette over vegetables and eggs; toss gently to combine. Adjust seasonings, if necessary.
Serve warm.