French-Style Potato and Green Bean Salad

Transitioning from WFPB to low carb because my A1C is too high. I don’t want to take meds so I’m willing to cook my way to health!

2 eggs, hard-boiled (instruction below)

2lbs (900g) new potatoes, scrubbed and halved

1 tbsp salt

1lb (450g) green beans, trimmed and cut into thirds

12 black olives (dry cured)

4 to 5 sprigs fresh flat parsley, stemmed and chopped

4 to 5 sprigs chives, chopped

subheading: For the vinaigrette:

⅓ cup (75ml) Extra Virgin Olive Oil

2 tbsp (30ml) lemon juice

2 tbsp (30ml) white wine vinegar

2 garlic cloves, minced

2 tsp Dijon mustard

1 tbsp chopped capers

1 tbsp chopped black olives (dry cured)

½ tsp salt

½ tsp freshly ground black pepper

Directions at pardonyourfrench.com

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