Go Back
–+ servings

Egg Potato Green Bean Salad #SummerSideUp

Tara Noland
An easy and delicious salad made elegant and pairs perfectly with many grilled meats.
5 from 21 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine American
Servings 2 -3 servings

Ingredients
 

  • 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
  • 1/2 tsp. minced garlic
  • 1 tsp. lemon juice
  • 1/2 tsp. Dijon mustard
  • 4 Tbsp. olive oil
  • 2 Tbsp. fresh herbs parsley, tarragon, oregano, basil, thyme or any combination you prefer
  • Salt and Pepper

Instructions
 

  • 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.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?Let us know how it was!