Ingredients
1kg Killarney Potatoes
6 x pasture-raised eggs
200g green beans
Dressing:
1 cup free range egg mayo
1 cup sour cream
2 tbsp red wine vinegar
2 tbs olive oil
1 tbsp seeded mustard (or Dijon)
1 tbsp lemon juice
Salt and pepper
½ bunch dill or chives, finely chopped
Method
Place eggs in a small saucepan and cover with cold water. Bring to the boil over high heat and cook for approximately 5 minutes. Drain eggs and refill saucepan with cold water - leave eggs to cool in the water until ready to use. When cool, peel and cut into cubes. Cut potatoes into 2cm cubes. Bring a large pot of salted water to the boil and add potatoes. Boil for 15-20 mins until tender. Drain well. Gently steam or blanch in boiling water (for 3-4 minutes) 400g green beans cut into 2.5cm batons. Drain and leave to cool. In a bowl combine all the dressing ingredients and mix well. Season with salt and pepper. While potatoes are still warm, add dressing and green beans, stir gently to combine. When potatoes have reached room temperature add eggs and herbs. Serve immediately or keep refrigerated for up to 4 days.
