Create this vintage French salad with its delicious mix of potato, egg and olives.
- Place eggs in a small pan of cold water and bring to the boil. Cook for 4-5 minutes, then plunge immediately into iced water and leave to cool.
- Meanwhile, place potatoes in a pan of cold salted water and bring to the boil. Simmer for 10 minutes or until tender, adding beans in the final 2 minutes of cooking. Drain and refresh beans in iced water. When potatoes are cool enough to handle, halve or quarter, if large.
- For dressing, whisk vinegar, mustard, garlic, sugar, sea salt and freshly ground black pepper in a small bowl. Gradually add the oil, whisking until thick.
- Peel eggs and cut into quarters. Place lettuce in a bowl with egg, potatoes, beans, anchovies, olives and parsley.
- To serve, pour over the dressing and gently toss to combine.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set