Green bean salad with potatoes, capers and eggs

Name: Green bean salad with potatoes, capers and eggs
Yield: 4
Ingredients: 225 g Small potatoes (Main); ½ tsp Kosher salt, plus more as needed; 4 Large eggs (Main); 115 g 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 onions, thinly sliced; ¼ cup Pitted green olives; 1 Tbsp Capers in brine, plus 1 tsp of their liquid (Main); ¼ cup Fresh flat-leaf parsley leaves, or fresh tarragon leaves, or a combination

for 4 people

Washington Post

New potatoes are perfect served cold in this flavoursome salad.

Ingredients

225 g	Small potatoes (Main)
½ tsp	Kosher salt, plus more as needed
4	Large eggs (Main)
115 g	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 onions, thinly sliced
¼ cup	Pitted green olives
1 Tbsp	Capers in brine, plus 1 tsp of their liquid (Main)
¼ cup	Fresh flat-leaf parsley leaves, or fresh tarragon leaves, or a combination

Directions

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.
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.
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.
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.
To make the dressing, whisk together the vinegar, olive oil, the 1/2 tsp of salt and the pepper in a medium bowl until well blended. Taste, and add more salt, as needed.
Cut the cooked potatoes into quarters (if large) or halves (if small) and arrange them on a platter. Spoon about one-quarter of the dressing over them.
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.