Potato, Egg and Green Bean Salad

Potato, Egg and Green Bean Salad

4 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  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.

Share It

Reviews (4)

Rate This Recipe


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

Big Apple Annie

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.



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.

More Reviews

Similar Recipes

Simply Egg Salad

Simply Egg Salad

Dipping Eggs

Dipping Eggs

Cheese Souffle from Egg Farmers of Ontario

Cheese Souffle from Egg Farmers of Ontario

Night Before Scrambled Eggs

Night Before Scrambled Eggs

Huevos Rancheros from Egg Farmers of Ontario

Huevos Rancheros from Egg Farmers of Ontario

Layered Vegetable Salad

Layered Vegetable Salad


Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Dipping Eggs


next recipe:

Bacon, Leek and Potato Omelette