In a large saucepan, cover potatoes with cold salted water and bring to a boil. Cook until tender, about 10 minutes, adding beans in the last 4 or 5 minutes of cooking. When vegetables are tender, drain. Place in a large bowl; toss with 2 tbsp (30 mL) olive oil. Add eggs.

Combine remaining 3 tbsp (45 mL) olive oil, vinegar, mustard, garlic, salt and pepper. Drizzle vinaigrette over vegetables and eggs; toss gently to combine. Adjust seasonings, if necessary.

Serve warm.

• 12 12 medium new potatoes, unpeeled and cut into quarters (about 2 lb/1 kg)
• 750 ml 3 cups fresh green beans, trimmed and cut into desired length (about ¾ lb/350 g)
• 75 ml 5 tbsp olive oil
• 6 6 hard-cooked eggs, peeled and chopped
• 30 ml 2 tbsp white wine vinegar
• 5 ml 1 tsp dijon mustard
• 1 1 garlic clove, minced (or 1/2 tsp/2 mL garlic paste)
• 1 ml 1/4 tsp salt
• 1 ml 1/8 tsp freshly ground pepper