The GREEN BEAN, POTATO AND EGG SALAD is a summer classic: light yet nourishing and tasty, perfect to serve as a main course or to bring to a picnic. It’s a quick dish, but no less delicious: the few ingredients, well combined, pair wonderfully and make the dish much more cheerful than a plain little salad.
This recipe calls for only four ingredients besides the dressing: cherry tomatoes, sweet with a slight tang; fresh, crunchy green beans; new potatoes, which give a creamy texture; and finally hard-boiled eggs, full of flavor and nutrients. As a main course, this salad should provide the right nourishment because even in summer, when the heat pushes us toward lighter fare, it’s important to choose nutrient-dense options so we don’t run out of energy while playing sports and having fun with friends. In short, a quick, accessible dish (that can be prepared in advance), and truly perfect.
SEE OTHER FRESH SUMMER SALADS:
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 18 oz green beans
- 3 eggs
- 21 oz new potatoes
- 1 cup cherry tomatoes
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Bowl
- 1 Pot
- 1 Saucepan
Steps
Preparing the GREEN BEAN, POTATO AND EGG SALAD is very easy and quick.
Trim the green beans by removing the ends, then wash them. Peel the potatoes and set them aside.
Bring a pot of water to a boil, salt it, and add the potatoes and green beans. Boil the potatoes for about 20 minutes and the green beans for 10–12 minutes so they remain slightly crisp. Drain them and plunge into ice water to stop the cooking and set their color.
Also drain the potatoes and let them cool.
Place the eggs in a small saucepan, cover with cold water, bring to a boil and cook for 8 minutes.
Then drain, run under cold water and peel them.
Cut the green beans in half, or into three pieces depending on size; slice the potatoes and hard-boiled eggs into not-too-thin rounds; and halve the tomatoes.
Place everything in a large bowl and dress with olive oil and salt. Mix well and refrigerate for 15 minutes. Alternatively, you can enjoy this salad warm.
For extra flavor you can add torn fresh basil and a balsamic glaze. You can also enrich it with croutons, tuna, or canned corn.
