Potato and Green Bean Salad

Ingredients

 * 2 	 lbs   boiling potatoes, scrubbed but not peeled,halved if large
 * 1-2 	clove garlic, very finely minced
 * salt & freshly ground black pepper
 * 3-4 	tablespoons strained fresh lemon juice
 * 4-6 	tablespoons extra virgin olive oil
 * cayenne pepper (optional)
 * 1 	carrot, diced (optional)
 * 1/2 	lb green beans, ends trimmed,cut into thirds
 * 1/3-1/2 	cup chopped green onions
 * 3 	tablespoons chopped mint (optional)
 * 2 	tablespoons chopped parsley (optional)
 * 2 	hard-boiled eggs, quartered (optional)

Directions

 * 1) Put the potatoes in a large saucepan, completely cover water and add salt.
 * 2) Bring to a boil.
 * 3) Cover and simmer over medium-low heat until a knife can pierce the center of the largest potato easily and the potato falls from the knife when lifted, about 25 minutes.
 * 4) In a small bowl combine minced garlic with a pinch of salt and mash with the back of a spoon.
 * 5) Whisk in 3 tablespoons lemon juice.
 * 6) Add 4 tablespoons olive oil, pepper and cayenne, then whisk again.
 * 7) Drain the potatoes in a colander, rinse them briefly and leave just until cool enough to handle.
 * 8) Peel them if you like, cut them in half and then into about 1/2 inch thick slices.
 * 9) Put them in a large bowl and add 3 tablespoons dressing and a sprinkling of salt and pepper.
 * 10) With a rubber spatula, fold together gently but thoroughly.
 * 11) Let potatoes cool to room temperature.
 * 12) Put the carrots in a saucepan of water, add salt and bring to a boil.
 * 13) Cover and simmer for 3 minutes.
 * 14) Add green beans and cook uncovered over medium-high heat for 5 minutes or until vegetables are just tender.
 * 15) Drain, rinse with cold water and drain thoroughly in a strainer.
 * 16) Add to the bowl of potatoes.
 * 17) Whisk the remaining dressing, pour it over the salad and fold it in.
 * 18) Add the green onions, mint and parsley and fold together lightly.
 * 19) Taste, adjust seasoning, and add more lemon juice and olive oil if needed.
 * 20) Garnish with quartered hard boiled eggs.
 * 21) Serve at room temperature.