Looking for a vibrant and nutritious dish that will impress your guests without taking hours in the kitchen? Look no further than this delightful Potato Green Bean Salad with Eggs! Bursting with flavor and color, this American classic combines tender potatoes, crisp green beans, and creamy hard-boiled eggs, all tossed in a zesty dressing that will have everyone asking for seconds. Perfect for a summer barbecue, a picnic, or a light lunch, this salad is not only easy to prepare but also makes for a stunning centerpiece on any table. Dive into our recipe and discover how to create this deliciously satisfying dish that’s sure to become a family favorite!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium potatoes, cubed
- 1 cup green beans, trimmed
- 2 hard-boiled eggs, chopped
- 1/4 cup red onion, diced
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Wash and scrub the potatoes thoroughly, then cut them into 1-inch cubes, ensuring they are roughly similar in size for even cooking.
- Place the potato cubes in a large pot of salted water. Bring to a boil over high heat, then reduce to medium and simmer for 10-12 minutes until potatoes are tender but not falling apart. Test with a fork for doneness.
- While potatoes are cooking, prepare the green beans by washing and trimming the ends. Cut into
- 5-inch pieces.
- In the last 3-4 minutes of potato cooking, add the green beans to the same pot to blanch them. This saves on dishes and cooks both vegetables together.
- Drain the potatoes and green beans in a colander, then spread them on a large baking sheet to cool and prevent further cooking. Let them rest for 5-7 minutes.
- Meanwhile, hard-boil the eggs by placing them in a pot, covering with cold water, bringing to a boil, then removing from heat and letting sit covered for 10 minutes. Immediately transfer to an ice bath to stop cooking.
- Peel and chop the hard-boiled eggs into small, bite-sized pieces.
- Finely dice the red onion, ensuring pieces are small and uniform.
- In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to create the dressing.
- In a large mixing bowl, combine the cooled potatoes, green beans, chopped eggs, and diced red onion.
- Pour the dressing over the salad and gently toss to coat all ingredients evenly.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Cover and refrigerate for 15-20 minutes to allow flavors to meld together before serving. Can be served chilled or at room temperature.
Tips
- Uniform Sizing: When cubing the potatoes, aim for uniform 1-inch cubes to ensure even cooking. This helps them cook through at the same rate, making for a perfect texture.
- Blanching Green Beans: To keep your green beans vibrant and crisp, add them to the pot with the potatoes during the last few minutes of cooking. This technique not only saves time but also keeps the beans bright green!
- Cooling Technique: After draining the potatoes and green beans, spread them out on a baking sheet to cool quickly. This prevents them from cooking further and becoming mushy.
- Perfectly Hard-Boiled Eggs: For perfectly cooked hard-boiled eggs, place them in cold water, bring to a boil, then cover and remove from heat. Let them sit for 10 minutes before transferring to an ice bath to stop the cooking process.
- Dressing Balance: Feel free to adjust the olive oil and vinegar ratio in the dressing to suit your taste preferences. A touch of Dijon mustard can also add a nice kick!
- Chill Time: Allowing the salad to chill for 15-20 minutes before serving helps the flavors meld beautifully. It can be made ahead of time and served cold or at room temperature.
- Customization: Don’t hesitate to customize this salad! Add cherry tomatoes, bell peppers, or fresh herbs for an extra flavor boost.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 8g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 110mg
