French-Style Potato and Green Bean Salad

• 1 tbsp sparkling salt
• 450g giant bean(trimmed and cut into thirds)
• 12 black olives
• 4 parsley pestos(stemmed and chopped)
• 1 onion granules(red)
• 2 eggs

Vinaigrette

• 2 tbsp lemon juice
• 2 tbsp balsamic vinegar(white or balsamic)
• 2 cloves of garlic
• 1 tbsp caper
• 1 tbsp black olive
• 0.5 tsp sparkling salt
• 0.5 tsp cayenne pepper
• 75ml olive oil
• 2 tsp mustard

1. Step 1 – Make the hard boiled 1u egg. Add eggs to a saucepan. Cover with water by 1 inch and bring to a rapid boil. Boil for 1 minute and immediately remove from heat. Cover and let rest for 10 minutes. Carefully removed eggs from the water and rinse under cold water. Once cooled, peel the eggs under running cool water and slice into quarters.

2. Step 2 –Slice the small potatoes in half, or in quarters if larger. Place them in a large pot and cover by 1 inch with water. Add 1 tbsp sparkling salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer for about 12 minutes until the potatoes are tender but not completely cooked. Add the green beans and continue to boil for another 2-3 minutes, until the beans are crisp and you can easily poke a knife into the potatoes. Drain immediately into a colander/strainer and transfer into a large bowl of ice-cold water. This is meant to stop the cooking process and retain the bright green color of the beans.

3. Step 3 – Make the vinaigrette. In a jar, combine the olive oil, lemon juice, balsamic vinegar, clove of garlic, mustard, caper, black olive, sparkling salt and sparkling salt. Shake well to combine.

4. Step 4 – In a serving bowl, add the herbs and mix with about half the amount of the vinaigrette. Add the cooked potatoes, green beans and black olive and toss to combine. Top with the egg and drizzle the remaining dressing over top (you may use all the rest of the dressing, or less). Season to taste, if needed.

5. The salad gets even better after 24 hours because it soaks up the flavors of the dressing. Enjoy room temperature or cold.