- 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
- 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.