Recipe found on loveandlemons.com
Serves 4 to 6
Although this is a composed salad, it can easily be enjoyed over a bed of mixed greens, spinach and/or arugula.
Ingredients:
8 oz. small yellow or red potatoes
4 oz. fresh green beans, trimmed
¾ cup cooked white beans, drained and rinsed
3 hard boiled eggs, halved
4 artichoke hearts, drained and halved
1 cup quartered radishes and/or sliced cucumber
1 cup cherry tomatoes, halved
½ cup Niçoise or Kalamata olives, pitted and halved
2 Tbsp. capers, drained
Lemon Vinaigrette, for drizzling
2 Tbsp. chopped parsley
Flaky sea salt, such as Maldon
Freshly ground black pepper
Directions:
Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in 1 teaspoon of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 10 to 15 minutes. Drain the potatoes and when cool enough to handle, slice in half or quarters.
