4 Serves
45 Mins
Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes. Add the green beans during the last 5 minutes of cooking. Drain and set aside to cool.
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FrenchVitamin K
50 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
87 µg / 400 µgCalcium
152 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
103 mg / 420 mgPhosphorus
254 mg / 1,250 mgPotassium
1417 mg / 4,700 mgSodium
2462 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
51 µg / 55 µgFiber
6 g / 28 gSugar
10 g / 50 gSaturated Fat
3 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Hard-boil the eggs in a separate saucepan for 9 minutes, then transfer to an ice bath to cool before peeling and quartering.
Prepare the vegetables by slicing the onions thinly, quartering the cherry tomatoes, and cutting the bell pepper into strips.
In a small bowl, whisk together the Dijon mustard, white vinegar, and a pinch of salt. Slowly drizzle in the extra virgin olive oil while whisking to emulsify the vinaigrette.
In a large serving bowl, combine the cooked potatoes, green beans, onions, tomatoes, peppers, olives, capers, and half of the hard-boiled eggs. Add the anchovy fillets.
Drizzle the prepared vinaigrette over the salad and toss gently. Garnish with the remaining egg quarters, extra anchovies, and capers before serving.
30
g45
g25
g
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French