FRENCH-INSPIRED GREEN BEAN AND POTATO SALAD

Recipe by the Leek and the Carrot

Serves 4

Takes 35 minutes


Ingredients:

4 large eggs

4 new potatoes

1/2 pound green or yellow beans

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

3/4 teaspoon salt, divided

1/4 teaspoon pepper, plus more to taste

16 basil leaves, divided

1/4 cup olive oil, plus more to taste

2 tablespoons lemon juice or white wine vinegar

1 garlic clove

1 teaspoon capers

Directions:

  1. Fill a medium saucepan 2/3 full of water. Bring to a boil and add eggs. Reduce to a gentle boil and cook for 13 minutes. Drain and rinse under cold water. Peel and set aside.

  2. Bring a large stock pot of water to boil. Add potatoes and cook for 20 minutes, until tender. Remove with a slotted spoon and rinse under cold water. Add beans to boiling water and cook for three minutes. Drain and rinse under cold water. Combine potatoes and green beans in a large bowl. 

  3. In a small bowl, combine mayo, mustard, 1/2 teaspoon salt, pepper and 1 egg yolk (discard or nibble up the white). 

  4. In a blender or small food processor bowl, combine 10 basil leaves, olive oil, vinegar, garlic, capers, and remaining 1/4 teaspoon salt. Blend until smooth and then pour into mayo mixture. Stir to combine and then pour dressing over potatoes and green beans.

  5. Cut remaining hard-boiled eggs into sixth and add to salad right before serving. Season salad with more olive oil, salt or pepper to taste.

Potatoes, Herbs, BeansBethanee WrightComment