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Export 9 ingredients for grocery delivery
Step 1
POTATOES & GREEN BEANS: Fill a medium saucepan with water and add salt. Add the halved (or quartered) potatoes, cover with a lid, and bring to a boil over high heat. Once boiling, cook the potatoes until tender but not completely cooked, checking after 5 minutes and adding more time as needed (up to 15 minutes). Add the green beans and continue to boil for another 2-3 minutes, until the beans are bright green and crisp and the potatoes are fork-tender.
Step 2
Meanwhile, fill a bowl halfway with cold water and a few handfuls of ice. Drain the potatoes and green beans and place them into the ice bath to shock for a few minutes (this helps retain the color). Strain the water off of the potatoes and beans and set them aside. Alternatively, run them under cold water for about a minute.
Step 3
EGGS (OPTIONAL): While the potatoes are cooking, make the optional jammy eggs using this recipe. Once peeled, quarter them and set aside.
Step 4
DRESSING: In a jar, combine the olive oil, lemon juice, garlic, mustard, sea salt, and black pepper. Shake until well combined.
Step 5
In a serving bowl, combine cooked potatoes and green beans with the chopped olives and parsley (or dill). Drizzle with dressing and toss gently to combine. Serve with the optional eggs.
Step 6
Store leftover salad in an airtight container in the refrigerator for up to 2-3 days without the eggs or 1 day with the eggs. The salad gets even better after 24 hours because it soaks up the flavors of the dressing. Enjoy room temperature or cold.
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