A delightful twist on the classic potato salad, featuring vibrant green beans and a tangy dressing.
Place the potatoes in a pot, cover with water, and bring to a boil. Simmer until tender, about 25-30 minutes. Drain and let cool.
Test the potatoes with a fork; they should be tender but not falling apart.
Blanch the green beans in boiling water for 3-5 minutes, then transfer to an ice bath to cool. Drain well.
The ice bath helps retain the vibrant green color of the beans.
Peel and dice the cooled potatoes into bite-sized pieces. Slice the green beans into smaller segments if desired.
Cut the vegetables into uniform sizes for even mixing and presentation.
Combine the potatoes, green beans, sliced red onion, and chopped hard-boiled eggs in a mixing bowl.
Gently toss the ingredients to avoid breaking the potatoes.
In a separate bowl, whisk together the olive oil, mayonnaise, lemon juice, parsley, salt, and pepper to create the dressing.
Taste the dressing and adjust the seasoning to your preference.
Pour the dressing over the salad base and gently toss to coat evenly. Chill in the refrigerator for at least 1 hour before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the salad chilled, garnished with additional parsley if desired. Enjoy!
Serve on a platter for a beautiful presentation.
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