Potato, Egg and Green Bean Salad

Potato, Egg and Green Bean Salad

4

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

Ingredients

25 m servings 325 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  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.

Reviews

4

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 fo...

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 befor...

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.

This was a really nice salad. I followed the suggestion of not mixing eggs throughout, but I dressed the salad first, then topped with salted egg quarters. I liked the egg a lot with it, and p...