French-Inspired Green Bean Potato Salad

Ingredients

• 1 pound baby red potatoes, scrubbed and halved ((or quartered if large // ~1 inch pieces))
• 1 tsp sea salt
• 12 oz. green beans, trimmed and cut into thirds
• 3 Tbsp olive oil
• 2 Tbsp freshly squeezed lemon juice
• 1 clove garlic, minced
• 1 tsp Dijon mustard ((or whole grain mustard))
• 1/2 tsp each sea salt and black pepper
• Jammy Eggs (Perfect Every Time!)
• 1/4 cup pitted chopped kalamata olives
• 1/4 cup chopped fresh parsley ((or dill))

Instructions

1. POTATOES & GREEN BEANS: Fill a medium saucepan with water and add salt. Add the halved (or quartered) potatoes, cover with a lid, and bring to a boil over high heat. Once boiling, cook the potatoes until tender but not completely cooked, checking after 5 minutes and adding more time as needed (up to 15 minutes). Add the green beans and continue to boil for another 2-3 minutes, until the beans are bright green and crisp and the potatoes are fork-tender.
2. Meanwhile, fill a bowl halfway with cold water and a few handfuls of ice. Drain the potatoes and green beans and place them into the ice bath to shock for a few minutes (this helps retain the color). Strain the water off of the potatoes and beans and set them aside. Alternatively, run them under cold water for about a minute.
3. EGGS (OPTIONAL): While the potatoes are cooking, make the optional jammy eggs using this recipe. Once peeled, quarter them and set aside.
4. DRESSING: In a jar, combine the olive oil, lemon juice, garlic, mustard, sea salt, and black pepper. Shake until well combined.
5. In a serving bowl, combine cooked potatoes and green beans with the chopped olives and parsley (or dill). Drizzle with dressing and toss gently to combine. Serve with the optional eggs.
6. Store leftover salad in an airtight container in the refrigerator for up to 2-3 days without the eggs or 1 day with the eggs. The salad gets even better after 24 hours because it soaks up the flavors of the dressing. Enjoy room temperature or cold.