A refreshing and flavorful salad combining tender potatoes, crisp green beans, and a zesty dressing, perfect for any occasion.
Place the potatoes in a large saucepan, cover with water, and add a pinch of salt.
Cut the potatoes into even sizes to ensure they cook uniformly.
Bring the water to a boil, then reduce the heat and simmer until the potatoes are tender.
Test the potatoes with a fork; they should be tender but not falling apart.
Drain the potatoes, let them cool slightly, then peel and slice them into thick rounds.
Peeling is optional; the skin adds texture and nutrients.
In a small bowl, combine minced garlic, lemon juice, olive oil, and cayenne pepper. Whisk until well blended.
Adjust the seasoning to your taste; add more lemon juice for tanginess.
Add the dressing to the potatoes and gently mix to coat evenly.
Mix gently to avoid breaking the potato slices.
Cook the carrots in boiling water for 3 minutes, then add the green beans and cook for another 5 minutes.
Blanching the vegetables helps retain their vibrant color.
Drain the vegetables and rinse under cold water to stop the cooking process.
Ensure the vegetables are well-drained to avoid watering down the salad.
Combine the potatoes, carrots, and green beans in a large bowl. Add the green onions, mint, and parsley.
Fold the ingredients gently to maintain their shape.
Garnish the salad with quartered hard-boiled eggs before serving.
Serve the salad at room temperature for the best flavor.
