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