• To start, bring a large pot of salted water to a boil. Then turn the pot down to medium heat and add your potatoes. Boil until you can stick a toothpick through the potato. This is about 10 minutes.
  1.5 lbs potatoes, 340 g green beans
• Next, add your green beans on top and continue to lightly boil for an additional 3 minutes. Then, immediately transfer the potatoes and green beans to a large bowl with ice water.
• Once blanched in the cold water, transfer the potatoes and green beans to a strainer and then add them to a large serving bowl or dish.

Hard Boiled Eggs

• First, add the eggs to your pot and cover them with water. Place on the stove over medium to high heat.
  2 large eggs
• Place on the stove over medium to high heat. As soon as the water begins to boil, turn off the stove and move the pot off the hot burner.
• Then set an alarm for 10 minutes. Once the alarm goes off, transfer the eggs to a bowl of ice water to stop the cooking process.
• Peel and cut your hard-boiled eggs into quarters by cutting the egg in half long ways, then cut them in half again. Set to the side

Lemon Dijon Vinaigrette

• In a medium bowl, whisk together the oil, ground Dijon mustard, vinegar, freshly squeezed lemon juice, lemon zest, chopped capers & kalamata olives, garlic, salt, and pepper.
  1/4 cup olive oil, 3.5 tbsp white wine vinegar, 1 tsp lemon zest, 2 tbsp lemon juice, 1 tbsp capers, 1 tbsp kalamata olives, 3 cloves garlic, 2 tbsp Dijon Mustard, 1 tsp sea salt, 1/2 tsp black pepper

Assembly

• Pour the dressing over the potatos and green beans in your serving dish, reserving a small amount to pour over the top before serving. Add the capers, parsley & chives. Then gently toss together.
  1 tbsp capers, 1 tbsp chives, .5 tbsp parsley
• Add the eggs, kalamata olives, and a little more parsley to the top.
  15 whole Kalamata Olives, 2 large eggs
• Right before serving, spoon the reserved dressing over the top.