Bean salad with Baby Potatoes and Green Herb dressing

Beans: Cut off the ends of the green beans.

Cook the green beans for 5 minutes in a large pot of salted boiling water with a bouillon cube and a knob of butter.

Drain the beans and immediately place them in ice water to stop the cooking process. Let them drain well.

Cooking baby potatoes: Bring a large pot of salted water to a boil and cook the baby potatoes for 15-20 minutes until tender. Drain and let cool.

Boiling eggs: Boil the eggs for 6 minutes, then plunge them into ice-cold water and peel them.

Shell the beans and cook in a large pot with salted water.

Shock under cold water and drain well.

Making the dressing: Put all the ingredients for the dressing in a jar, shake well to combine.

Assembling the salad: Mix the baby potatoes, beans, and dressing in a large bowl. Serve the salad with the eggs on top.