Nicoise Salad

[mos]

Nicoise Salad
2 lb red potatoes, cut into 1-inch cubes, cooked and cooled
1/2 lb fresh green beans, cut into 1-inch lengths, cooked and cooled
1 red pepper, chopped
10 pitted Kalamata olives, cut in half
1 tbs chopped fresh chives
1 tbs chopped fresh parsley
1-1/4 cups olive oil
1/2 cup white wine vinegar
2 tbs dijon mustard
1 tbs honey
4 cloves garlic
1/4 tsp white pepper4 hard-cooked eggs, cut into wedges
Combine first 6 ingredients in large bowl.
Blend all remaining ingredients except eggs in blender. Toss 3/4 cup dressing from blender with potato mixture. Top with eggs.
Refrigerate 1 hour. Refrigerate remaining dressing for another use (the leftover dressing is the perfect amount for topping a salad for two;->). Serves 16

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