Egg Potato Green Bean Salad #SummerSideUp
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
An easy and delicious salad made elegant and pairs perfectly with many grilled meats.
  • 2 cups little potatoes, halved
  • 2 cups green beans, stem end removed
  • 4 eggs, medium boiled, cold
  • Cherry tomatoes
  • Sundried tomatoes, sliced thinly
  • Capers
Fresh Herb Vinaigrette
  • 2 Tbsp. white vinegar
  • ½ tsp. minced garlic
  • 1 tsp. lemon juice
  • ½ tsp. Dijon mustard
  • 4 Tbsp. olive oil
  • 2 Tbsp. fresh herbs (parsley, tarragon, oregano, basil, thyme) or any combination you prefer
  • Salt and Pepper
  1. Cook potatoes in salted water for 12- 15min. or until tender. Drain and let cool, refrigerate. Cook green beans in salted boiling water for 2-3 min. drain and plunge into ice water, refrigerate until ready to use. When ready to serve whisk the vinaigrette together and gently stir in the herbs. Plate the potatoes, green beans, and cherry tomatoes. Peel the eggs and slice in half, place on the plate. Layer the sundried tomatoes on top with the capers and drizzle with the herb vinaigrette. Season with pepper and salt and serve immediately.
Recipe by Noshing With the Nolands at