Salad with Green Beans, Potatoes, and Boiled Eggs

Ingredients:

• 1 pound green beans, trimmed
• 1 ½ pounds small red potatoes, washed and cut into quarters
• 4 large eggs, boiled and peeled
• 3 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• ⅓ cup olive oil
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. In a large pot of salted boiling water, blanch the green beans for 2-3 minutes or until slightly tender. Remove with a slotted spoon and immediately plunge them into a bowl of ice-cold water. Drain and set aside.
2. Using the same pot of water, cook the potatoes for 10-12 minutes or until fork-tender. Drain and let cool for a couple of minutes before handling. Then, gently toss them with a little bit of olive oil and season with salt and black pepper to taste.
3. Cut the boiled eggs into quarters and set aside.
4. In a small bowl, whisk together the Dijon mustard, apple cider vinegar, and olive oil until smooth. Season with salt and black pepper to taste.
5. In a large bowl, combine the blanched green beans, cooked potatoes, and boiled eggs. Pour the dressing over the top and toss gently to coat. Garnish with chopped parsley and serve.

Verdict:

This salad is a refreshing and healthy addition to any meal. The combination of crisp green beans, hearty potatoes, and creamy boiled eggs creates a satisfying texture. The tangy Dijon mustard dressing gives the salad a zesty flavor that balances well with the earthiness of the veggies. It’s also a great make-ahead dish for picnics and potlucks.

Serving Suggestions:

This salad can be served as a side dish to grilled meats or as a light lunch on its own. For a more filling meal, you can add some grilled chicken or fish on top of the salad.