French salad "niçoise"

[MeHaK]

2 small potatoes—peeled and cut into bite-size cubes
16 green beans—ends trimmed and halved
4 cups butter lettuce leaves—washed and dried
2 tomatoes—cut into wedges
¼ red onion—thinly sliced and separated into rings
3 eggs—hard-boiled, peeled and quartered
16 black olives
3 tablespoons extra virgin olive oil
1 clove garlic—minced (crushed)
½ teaspoon mustard
½ teaspoon salt
½ teaspoon freshly ground black pepper


STEAM the potatoes for until tender (around 8-10 minutes), adding the beans for the last 5 minutes of cooking, then set aside to cool. ARRANGE the lettuce, potatoes, beans, tomatoes, onion, eggs and olives on a serving platter. PLACE the remaining ingredients in a small jar with a screw-top lid and shake to combine. POUR the dressing evenly over the salad to serve.