Italian Green Bean and Potato Salad

6 Servings

• 2 pounds red potatoes, skin on
• ¾ pound green beans, trimmed and cut into 1-inch pieces
• 2 tablespoons olive oil for blanching
• ½ cup thinly sliced red onion
• 2 large hard-boiled eggs, grated
•  
• Dressing
• ½ cup extra virgin olive oil
• ¼ cup mayonnaise
• 1½ tablespoons fresh lemon juice
• 1 tablespoon chopped fresh parsley
• 1 teaspoon salt
• ½ teaspoon black pepper

Place the potatoes in a pot and cover with water. Bring to a boil uncovered. Simmer 20 to 25 minutes until very tender when pierced with a knife. Carefully drain and allow to cool. Peel and cut the potatoes into ½-inch dice.

Blanch the beans for 4 to 8 minutes in a pot of water with a pinch of salt and the 2 Tablespoons olive oil. Drain and rinse the beans in cold water. Drain well again. Toss with the potatoes, onions, and eggs.

Prepare the dressing and toss the salad.

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