Potato, Egg and Green Bean Salad

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1 teaspoon dijon mustard 
• 3 cups green beans fresh trimmed cut into desired length
• 1 clove garlic minced
• 6  hardboiled eggs cooked peeled chopped ()
• 12 medium new potatoes unpeeled cut into quarters
• 5 tablespoons olive oil 
• 0.3 teaspoon salt 
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• sauce pan

Directions

1. 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.
2. Place in a large bowl; toss with 2 tbsp olive oil.
3. Add eggs.
4. Combine remaining 3 tbsp olive oil, vinegar, mustard, garlic, salt and pepper.
5. Drizzle vinaigrette over vegetables and eggs; toss gently to combine. Adjust seasonings, if necessary.
6. Serve warm.