Vegetarian Salade Nicoise

Salad:
4 large eggs
8 oz baby potatoes
8 oz green beans, trimmed
3 tomatoes, quartered
3 marinated artichokes, quartered
1 red onion, sliced
1/4 cup small black olives
1/4 cup fresh flat-leaf parsley leaves

Dressing:
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1 clove garlic, finely chopped
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper

Salad: Put the eggs in a small saucepan, cover with cold water, and bring to a boil. Decrease the heat to medium and gently simmer for 6 minutes. Drain and cool under cold running water. Peel and quarter. Steam the potatoes for 10-15 minutes, until tender. Cut in half and set aside. Meanwhile, bring a medium saucepan of water to a boil, add the beans, and blanch until just tender, 2-3 minutes. Combine the eggs, potatoes, and green beans in a medium bowl and add the tomatoes, artichokes, onion, olives, and parsley.
Dressing: Whisk together the lemon juice, oil, garlic, and mustard in a small bowl. Season with salt and pepper. Drizzle the dressing over the salad, toss to combine, and serve.

Serves 4 Calories 248