Green bean salad with potatoes, capers and eggs
3 to 4 servings
225g small potatoes
½ tsp salt, plus more as needed
4 large eggs 115g green beans, trimmed
4 tsp sherry vinegar or red wine
vinegar ¼ cup extra virgin olive oil
¼ tsp freshly ground black
pepper ¼ small red onion, thinly sliced
¼ cup pitted green olives
1 Tbsp capers in brine, plus
1 tsp of
their liquid
¼ cup fresh flat-leaf parsley leaves or fresh
tarragon leaves, or a combination
1 Put the potatoes in a pot, add enough heavily salted water to cover, set the heat to medium- high, and bring to a boil. Cook until just barely tender, 15 to 25 minutes, depending on the size of the potato. Use a slotted spoon to transfer them to a cutting board to cool, leaving the water in the pot.
2 While the potatoes are cooking, steam the eggs: Fill a bowl with cool water and ice cubes. Place the eggs in a steamer basket set over a few inches of boiling water; cover and cook for 11 to 12 minutes, depending on how thoroughly done you prefer the yolks.
3 Use a slotted spoon to transfer the eggs directly to the ice- water bath for a few minutes. Gently tap each egg all over on your countertop to crack the shell, peel them, and rinse them in the ice- water bath. Leave the bowl near the stove. Cut each egg in half.
4 When the potatoes are ready, return the water in the pot to a boil and add the green beans. Cook until their colour deepens, about 2 minutes, then scoop them into the ice- water bath to stop the cooking. Drain and pat them dry. 5 To make the dressing, whisk together the vinegar, olive oil, ½ tsp of salt and the pepper in a medium bowl until well blended. Taste, and add more salt, as needed.
6 Cut the cooked potatoes into quarters ( if large) or halves ( if small) and arrange them on a platter. Spoon about a quarter of the dressing over them.
7 Toss the green beans, red onion, olives, capers and
their brine, and the parsley and/ or tarragon in a mixing bowl with the remaining dressing, then add them to the platter.
Arrange the eggs on top, and season with a little more salt, as needed. Serve at room temperature.