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Mediterranean Potato Salad

Ingredients

• 1 pound waxy or all-purpose potatoes, peeled and cut into 1-inch chunks
• Salt
• 1/2 pound green beans, trimmed and cut into 1-inch pieces
• 2 tablespoons any wine vinegar, or more as needed
• 1/2 cup olive oil, or more as needed
• 1 teaspoon minced garlic
• 1 small shallot, minced
• 1 teaspoon Dijon-style mustard
• Freshly ground black pepper
• 2 hard-boiled eggs, sliced or chopped
• 1/2 cup pitted black olives, chopped
• 1 pint cherry or grape tomatoes, halved

Directions

1. Put the potatoes in a pot with enough water to cover them by 1 inch; add a large pinch of salt.
2. Bring to a boil, then lower the heat so the water bubbles.
3. Cook the potatoes until they are just beginning to get tender, 5 to 7 minutes, then add the green beans.
4. Cook until the potatoes are tender but still firm and not at all mushy and the green beans are brightly colored and crisp-tender, another 3 to 5 minutes.
5. Drain in a colander, rinse in cold water for 1 minute, and drain again.
6. While the potatoes are cooking, put the vinegar, oil, garlic, shallot, mustard, and a sprinkle of salt and pepper in a bowl combine.
7. Add the potatoes and green beans along with the eggs, olives, and tomatoes and toss to combine.
8. Taste and adjust the seasoning and serve.

Attribution