Ingredients

The following ingredients have 4 Servings
  • 1.5 pounds little potatoes (cut into halves)
  • 8 ounces French or green beans (steamed or boiled)
  • 2 eggs (hard boiled)
  • Salt & pepper (to taste)
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice + zest from 1/2 lemon
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh chives (chopped)
  • 1 tablespoon fresh parsley (chopped)
  • 1 tablespoon fresh dill (chopped)
  • 1 clove garlic (minced)
  • Salt & pepper (to taste)

Instruction

  • Prep your little potatoes (boil them for about 15 min or until they're cooked), steam the beans or boil them until they're tender-crisp (I steamed them for 2 minutes in the microwave-friendly bag they came in), and hard boil your eggs (I did an 8 minute boil). You can do this all at once if you're coordinated. ;)
  • Meanwhile, add all the dressing ingredients to a jar and shake to combine.
  • Allow your potatoes to cool for at least 15 minutes.
  • Assemble the salad and gently toss with the dressing. Add extra salt & pepper if desired.