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Start by boiling 2 medium pots of water. Add the mini potatoes one pot, and cook for 15 - 20 minutes, until tender (when they're done they'll float). In the other pot, add the eggs, cooking for 8-10 minutes.
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In the meantime, start slicing and arranging the veggies on a large platter. This is the fun part! I like to make rows, or arrangements around the dressing.
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Prepare an ice bath for the eggs by adding cold water and ice to a bowl; add the cooked eggs to the ice bath to cool. Once the potatoes are cooked, strain them over a colander and allow to cool.
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Trim the green beans and add to a pot of boiling water to blanch, cooking for about 3 minutes (you'll know when the beans are cooked because they'll turn bright green).
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When the beans are done, remove the eggs from the ice bath and add the beans to cool. The potatoes and eggs will now be cool enough to slice.
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After the potatoes are cool, slice in halves and toss with about half of the vinaigrette. Then, slice the eggs, and remove the green beans from the ice bath.
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Prepare the vinaigrette by all ingredients to your Vitamix (or similar) and blend until smooth. Transfer half the vinaigrette to a serving dish and add it to your salad platter -- I like to arrange the veggies around it. Reserve the other half of the vinaigrette to toss the potatoes in.
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Add the potatoes, eggs and green beans to the serving platter. Serve immediately.