Ingredients

• 4 medium potatoes (about 1 lb / 2 cups chopped)
• 14 oz (400g) fresh green beans, trimmed
• ¼ cup extra-virgin olive oil
• 4 sprigs fresh parsley, finely chopped
• ½ clove garlic, minced
• 4 tsp white wine vinegar
• Salt & black pepper, to taste

🛑 Optional Add-ins:

• 2 hard-boiled eggs, sliced 🥚
• ¼ cup sliced red onions 🧅
• ½ cup cherry tomatoes, halved 🍅
• ¼ cup black olives, pitted 🫒
• 1 can (5 oz) tuna, drained 🐟

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Method

1️⃣ Boil the Potatoes:

• Wash the potatoes thoroughly and place them in a pot with cold salted water.
• Bring to a boil and cook for 35-40 minutes, or until tender when pierced with a fork.
• Drain, let cool slightly, peel, and cut into large chunks.

2️⃣ Cook the Green Beans:

• Rinse the green beans and trim the ends.
• Bring a large pot of salted water to a boil.
• Add the green beans and cook for 3-5 minutes (they should remain slightly crisp).
• Drain and immediately rinse under cold running water to stop the cooking and preserve their vibrant color.

3️⃣ Make the Dressing:

• In a small jar or bowl, whisk together the olive oil, vinegar, garlic, parsley, salt, and pepper.
• Close the jar and shake well to emulsify.

4️⃣ Assemble the Salad:

• In a large bowl, combine the potatoes and green beans.
• Pour the dressing over the salad and gently toss to coat.
• Cover and refrigerate for at least 15 minutes before serving for the flavors to meld.

5️⃣ Serve & Enjoy!

• Garnish with extra parsley and serve chilled or at room temperature.