Warm Green Bean, Egg and Potato Salad with Parmesan Dressing from A World in My Kitchen by Peter Gor
This is a lovely autumn or cool summer salad, served with some toasted white bread to mop up the juices.
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Cooking tools:
- Saucepan
- Stove
- Colander
- Mixing bowl
- Pepper mill
Ingredients
- 150 g (5 oz) green beans, trimmed
- 400 g (14 oz) small new potatoes, scrubbed
- salt
- freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 100 ml (3 ½ fl oz) olive oil
- 50 g (1 ⅔ oz) parmesan, freshly grated
- 1 small handful flatleaf parsley
- 4 eggs, soft boiled, peeled and quartered
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