I love green bean salad in all its variations: simple with oil and salt, with tomatoes or with potatoes. But my absolute favorite is this one: green bean salad with potatoes and hard-boiled eggs.
A rich, wholesome and really tasty dish, perfect to enjoy as a single course for both lunch and dinner. So filling that, for me, it’s much more than a simple side dish!
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 18 oz green beans
- 7 oz potatoes
- 1 hard-boiled egg
- salt
- extra virgin olive oil
- oregano
- black pepper
Preparation
To prepare the green bean salad with potatoes and eggs, start by cooking the ingredients.
Clean the green beans by trimming the ends, then boil them in plenty of unsalted boiling water. Cooking times can vary from 20 to 40 minutes (even up to an hour), depending on their maturity. Once cooked, drain them and let them cool.
Meanwhile, wash the potatoes, trying to choose ones of similar size, and put them in a pot with cold water. Bring to a boil and cook for about 20 minutes. Check doneness by piercing them with a fork: if it goes in easily, they are ready. Drain them, run them under cold water, let them cool and then peel them.
For the eggs, put them in a small pot with cold water, bring to a boil and cook for 10 minutes. Drain them, cool under running water and peel them.
When all the ingredients are cold or at room temperature, cut the green beans, potatoes and eggs into roughly sized pieces and transfer them to a salad bowl.
Dress with extra virgin olive oil, salt, black pepper and a pinch of oregano. Mix well and let sit for about 10 minutes before serving.
Tips and storage
You can prepare the salad in advance, store it in the fridge and serve it when needed.
It keeps in the refrigerator, covered with plastic wrap or a lid, for 24 hours. Do not leave it for many hours at room temperature above 75 °F because cooked green beans can turn sour easily, especially in summer.
