Slice potatoes, toss with oil and salt & pepper, and roast in oven at 375F for 40-45 minutes, until browned and crisp.
Meanwhile, blanch green beans in a large stock pot of well-salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain water and shock in a bowl of ice water to stop from cooking.
For the dressing - Add all the ingredients in a food processor and blend until smooth.
When ready to serve, pour dressing over green beans, potatoes, and red onion. Toss to coat. Season with salt and pepper to taste. Arrange eggs on top.
Notes
Nutrition Info: Calories 292; Total Fat 16g; Saturated fat 3g; Sodium 530mg; Total Carbs 31g; Fiber 3g; Sugar 2g; Protein 9gAdapted from: The New York Times