Preparing and frequently consuming fresh and nutritious dishes is always an excellent solution to beat the heat and cool down during summer days! Among the many cold salads tried over the years, this one made with green beans, sun-dried cherry tomatoes, hard-boiled eggs, and baked potatoes is not only one of the most flavorful but also one of the lightest and healthiest! Perfect for those who want a light meal, perhaps to take to the office or to the beach, to enjoy under the umbrella! Thanks to the addition of potatoes, not boiled as usual, but baked with a special seasoning, the final result will be truly delicious and irresistible! A vegetarian-style one-dish and super versatile, which can therefore be further enriched or varied according to your tastes and dietary needs.
If, like me, you love fresh and appetizing one-dish meals to always take with you, here are some other interesting ideas for inspiration:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Boiling, Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it will not cost you anything more!
- 14 oz green beans
- 3 potatoes (medium)
- 3.5 oz sun-dried tomatoes (cherry)
- 3 eggs
- to taste dried oregano
- to taste spicy paprika
- 1 tablespoon mustard
- 1 tablespoon apple cider vinegar
- 2 cloves garlic
- 3.5 tbsp extra virgin olive oil (+ to taste)
- to taste salt
- to taste mixed peppercorns
Tools
- 1 Colander
- 1 Knife
- 1 Brush
- 1 Baking tray
- 1 Parchment paper
- 1 Small pot
- 1 Pan
- 1 Slotted spoon
- 1 Spoon
- 1 Salad bowl
Steps
Clean the green beans by trimming the ends and removing the strings (only if too tough). You can also use a knife or scissors to help with this.
Rinse them under plenty of running water, then break them in half by hand.
Now take care of the potatoes: using a food brush, clean the skin very well under a stream of fresh water to remove all soil residues and any impurities.
Dry them with absorbent paper and cut them into uniform slices about 1 inch thick.
Arrange the slices well spaced on a baking sheet lined with parchment paper.
Drizzle the surface with a generous dash of oil, season with salt and pepper.
Season with spicy paprika and dried oregano to taste.
Place in a preheated oven at 374°F for 25′, then turn them using a fork and continue baking for another 10′ or until fully browned.
Turn off, take out of the oven, and let them cool.
Meanwhile, boil the green beans in slightly salted boiling water for 10′ from boiling. They should still remain crispy.
Also take care of the eggs: place the eggs in a small pot with cold water to completely cover them. Put on the heat, bring to a boil, then cook for 9′ over moderate heat.
Once cooked, drain the green beans thoroughly using a slotted spoon and transfer them to a large salad bowl along with the sun-dried cherry tomatoes, previously blanched in hot water for 2′ after draining them well and patting them with absorbent paper. Season with dried oregano, garlic cloves, and a grind of pepper.
After the cooking time, turn off the heat, drain the eggs, cool them immediately under running water, and peel them. Cut them into wedges and add them to the salad.
Finish by adding the baked potatoes*, season with salt, and flavor with more oregano if you like.
Dress with a generous dash of oil, a tablespoon of apple cider vinegar, and the mustard, then mix everything evenly.
Serve it slightly warm or even cold from the fridge, it will still be delicious!
And there you go…the green bean, egg, and baked potato salad is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 The green bean, egg, and baked potato salad can be stored without dressing in the fridge inside suitable refrigeration containers for 2-3 days.
Tips, notes, variations, and suggestions
🟣* Once cool, the baked potatoes lose some of their fragrance and crispness. They are certainly still good, but if you like to surprise at the table, I reveal a trick to make them crispy again like just baked: just heat a grill pan well for 5′ and place the potatoes inside, then reheat them for a few minutes, turning them often so as not to over-toast them. Serve them directly in the salad as the recipe suggests or present them at the table separately so that diners can choose their preferred way to enjoy them.
🟣You can enrich this salad with a nice handful of desalted capers, either green or black olives, or Tropea red onion sliced into rings. 
🟣For a total vegan version, replace the hard-boiled eggs with herb tofu previously marinated with lemon juice, oil, salt, and pepper, and then grilled on a hot griddle for a few minutes on each side.
FAQ (Frequently Asked Questions)
Can I replace the eggs with another protein? If so, which one?
You can replace the hard-boiled eggs with fresh cheese like cottage cheese or Greek feta, and if you have no specific dietary requirements, you can add anchovy fillets or tuna or even mackerel in oil.
