Potato, Egg and Green Bean Salad with a Garlic Infused Lemon Dressing Recipe

Bring potatoes and eggs to the boil in salted water for 8 to 10 minutes.

Remove eggs with a slotted spoon and place in a bowl filled with cold water to stop the cooking process.

Add the green beans to the pot of potatoes and continue to boil until the potatoes have cooked through and the green beans have changed in colour to a vibrant green.

Drain the potatoes and green beans; transfer to a large bowl and fill with cold water and ice, again to stop the cooking process.

Combine the crushed garlic and the olive oil. Whisk together thoroughly.

Whisk the garlic-infused olive oil, lemon juice, and salt together. When the potatoes have cooled, drizzle the oil mixture over them; peel and slice the eggs and add them to the salad.

Serve!