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Potato, Egg and Green Bean Salad

Potato, Egg and Green Bean Salad

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Egg Farmers of Ontario

Egg Farmers of Ontario

Fourth generation egg farmer Chris Mullet Koop knows a thing or two about tradition, which is why his family loves this potato salad.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. In a large saucepan, cover potatoes with cold salted water and bring to a boil. Cook until tender, about 10 minutes, adding beans in the last 4 or 5 minutes of cooking. When vegetables are tender, drain. Place in a large bowl; toss with 2 tbsp olive oil. Add eggs.
  2. Combine remaining 3 tbsp olive oil, vinegar, mustard, garlic, salt and pepper. Drizzle vinaigrette over vegetables and eggs; toss gently to combine. Adjust seasonings, if necessary.
  3. Serve warm.
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Reviews

naples34102
12

naples34102

5/25/2013

I know this recipe was submitted by Egg Farmers of Ontario but unfortunately I have to say that while I did enjoy this salad and will happily make it again, it is much better without the eggs for a number of reasons. First, there is no way to avoid the little egg yolk "crumbs" that cling unattractively to the potatoes and beans. Leaving out the eggs would give this a much cleaner, brighter look. Second, I believe this salad is best served at room temperature and I'd feel more comfortable doing that without the eggs. Third, while this may just be a personal thing, the texture of the eggs against the potatoes and green beans was off putting for me. Finally, it needed something "fresh" and green I think, which would not only look pretty but would give it a burst of fresh flavor it really does need - I used chopped green onion, but any fresh herb would do - tarragon and dill come to mind, or even parsley. Still, as this recipe's first reviewer, I happily report this is quite a lovely salad with a nicely seasoned, well-balanced vinaigrette.

Big Apple Annie
3

Big Apple Annie

6/1/2013

I agree about not adding the eggs to the salad but I did surround the salad with quartered boiled eggs and it looked lovely, and it is best at room temp so the surrounding eggs can be addd before serving. I also do think it needed some oniony flavor so added spring green onions and that really made the dish pop. Such a pleasant fresh taste of spring in this one, it's definitely a keeper.

thisnthat
0

thisnthat

9/17/2013

Made it twice now. Easy, quick, and the kids loved it (13 years old) and they are getting picky. Good warm or cold. Next time I will try with frozen beans to see if I like it as much.

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