Potato, Egg and Green Bean Salad
Potato, Egg and Green Bean Salad
Fourth generation egg farmer Chris Mullet Koop knows a thing or two about tradition, which is why his family loves to serve this potato salad. The addition of crisp green beans adds both colour and texture to a classic salad.
"Eggs-pert" Advice
- Add 1 cup (250 mL) halved cherry tomatoes.
- Instead of adding eggs to the salad, serve salad on a large platter with sliced or quartered hard-cooked eggs and tomatoes arranged around the edge of the platter.
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Use a purchased vinaigrette (e.g. Italian, Sun-dried Tomato) instead of making your own.
Serving: 6 servings
Prep. Time: 15 minutes
Cooking Time: 10 minutes
Ingredients:
12 medium new potatoes, unpeeled and cut into quarters (about 2 lb/1 kg)
3 cups (750 mL) fresh green beans, trimmed and cut into desired length (about ¾ lb/350 g)
5 tbsp (75 mL) olive oil
6 hard-boiled (cooked) eggs, peeled and chopped
2 tbsp (30 mL) white wine vinegar
1 tsp (5 mL) Dijon mustard
1 garlic clove, minced (or 1/2 tsp/2 mL garlic paste)
1/4 tsp (1 mL) salt
1/8 tsp (.5 mL) freshly ground pepper
Description:
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 (30 mL) olive oil. Add eggs.
Combine remaining 3 tbsp (45 mL) olive oil, vinegar, mustard, garlic, salt and pepper. Drizzle vinaigrette over vegetables and eggs; toss gently to combine. Adjust seasonings, if necessary.
Serve warm.