Our egg farmers know a thing or two about tradition, which is why they love to serve this potato salad. The addition of crisp green beans adds both colour and texture to a classic salad.
In a large saucepan, cover potatoes with cold salted water and bring to a boil. Cook until tender, about 10 minutes, adding beans in the last 4 or 5 minutes of cooking. When vegetables are tender, drain. Place in a large bowl; toss with 2 tbsp (30 mL) olive oil. Add eggs.
Combine remaining 3 tbsp (45 mL) olive oil, vinegar, mustard, garlic, salt and pepper. Drizzle vinaigrette over vegetables and eggs; toss gently to combine. Adjust seasonings, if necessary.
Tip: Add 1 cup (250mL) halved cherry tomatoes.
Tip: Instead of adding eggs to the salad, serve salad on a large platter with sliced or quartered hard-cooked eggs and tomatoes arranged around the edge of the platter.
Tip: Use a purchased vinaigrette (e.g. Italian, sun-dried tomato) instead of making your own.