Potato, Egg and Green Bean Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Fourth generation egg farmer Chris Mullet Koop knows a thing or two about tradition, which is why his family loves this potato salad. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Serve warm.
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