Potato, Egg and Green Bean Salad0 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 25 min
“Fourth generation egg farmer Chris Mullet Koop knows a thing or two about tradition, which is why his family loves this potato salad.” - by Egg Farmers of Ontario
Original recipe yields 6 servings
- 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.
- 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.
- Serve warm.
Amount Per Serving (6 total)
- 325 cal
- 15.9 g
- 36.8 g
Based on a 2,000 calorie diet
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