Warm Potato & Egg Salad

📝 Ingredients

• 1.2 kg waxy potatoes
• 400 g frozen green beans
• 8 eggs
• 1 red onion
• 3 tbsp rapeseed oil
• 2 tbsp red wine vinegar
• 2 tbsp wholegrain mustard
• 15 g fresh parsley
• Salt, black pepper

🍴 Utensils

• Large saucepan with a steamer basket
• Medium saucepan
• Large mixing bowl
• Bowl
• Slotted spoon

📖 Steps

1. Wash the potatoes without peeling them and cut them into roughly 3 cm chunks. Steam them for 15 to 20 min over simmering water: the tip of a knife should slide in without resistance, but without the flesh crumbling.
2. Meanwhile, peel the red onion, halve it, then cut into very thin slices. Leave to soak for 10 min in a bowl of cold water to mellow its flavour, then drain and pat dry on kitchen paper.
3. Add the frozen green beans to the steamer basket for the last 10 minutes of the potatoes' cooking time. They should stay bright green and slightly crunchy: taste one before turning off the heat.
4. Bring a saucepan of water to the boil over high heat. Gently lower in the eggs straight from the fridge using the slotted spoon and time exactly 6 min, keeping it at a gentle boil, for set whites and runny yolks.
5. Immediately plunge the eggs into a bowl of very cold water for 3 min to stop the cooking. Peel them carefully under a trickle of running water, starting at the wide end where the air pocket is, then set aside.
6. In the large salad bowl, mix the wholegrain mustard, vinegar, a pinch of salt and some pepper with a fork, then drizzle in the oil, whisking constantly, until you have a thick, smooth vinaigrette.
7. Tip the still-hot potatoes and the green beans onto the vinaigrette, add the onion and mix gently. Leave to rest for 5 min: hot potatoes soak up the dressing and take on far more flavour than cold ones.
8. Finely chop the parsley, scatter it over the salad and adjust the seasoning. Divide between plates, top each portion with 2 halved soft-boiled eggs and serve warm, with a grind of pepper over the yolks.