Rustic French Warm Potato & Green Bean Salad

A 495-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 400g Baby new potatoes, halved
• 200g Fresh green beans, trimmed
• 2 Large eggs (free-range)
• 1 Small red onion, finely sliced
• 2 tbsp Extra virgin olive oil
• 1 tbsp Dijon mustard
• 1 tbsp White wine vinegar
• 1 tsp Honey or maple syrup
• 1/4 cup Fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. Prep: Wash the potatoes and beans; thinly slice the red onion and chop the parsley.
2. Place the halved potatoes in a pot of salted water, bring to a boil, and simmer for 10-12 minutes until tender.
3. In the last 4 minutes of potato boiling time, add the green beans to the same pot to blanch them until crisp-tender.
4. While vegetables cook, boil the two eggs in a separate small pan for 7 minutes (soft-medium boil), then peel and halve.
5. Whisk together the olive oil, Dijon mustard, white wine vinegar, honey, salt, and pepper in a small bowl to create the vinaigrette.
6. Drain the potatoes and beans well, then toss them while still warm with the red onion and the prepared vinaigrette.
7. Gently fold in the chopped parsley and divide the salad between two plates. Top each serving with two egg halves.
8. Top tip: Toss the vegetables in the dressing while they are still hot; the potatoes will absorb the vinaigrette much better, resulting in a deeper flavour profile.