Light potato and green bean salad. A tasty summer dish, fresh and nutritious.
This recipe is very easy to prepare, perfect for hot days or for a light and healthy lunch.
The light potato and green bean salad can be served as a side dish, appetizer, or even as a main course. You just need to add a portion of simple plain rice. You can also prepare it the night before and take it with you for lunch at the office or on the beach or at the pool.
It is a great alternative to pasta salad or rice salad. You can also enrich or customize it according to your taste. Enjoy your meal!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Summer
Ingredients
- 10.6 oz green beans
- 10.6 oz potatoes
- 4 hard-boiled eggs
- to taste salt
- to taste oil
- Half lemon (juiced)
Tools
- 2 Pots
- Knife
- Cutting board
- Bowl
Steps
Wash the green beans thoroughly and trim the ends. Cook them in a pot with salted water for about 5-7 minutes, until they are tender but still crisp.
Drain them and quickly cool them in a bowl of ice water, to maintain the bright green color.
Peel the potatoes and cut them into cubes of about 3/4 inch.
Place them on the stove in a pot with cold water. Boil them until tender, then drain and let them cool.
In a large bowl, combine the cooled potatoes and green beans.
Season with salt, extra virgin olive oil, and the juice of half a lemon. Mix gently to combine all ingredients.
Add the hard-boiled eggs, peeled and cut into wedges, and serve. Enjoy your meal.
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Storage and tips …
Store in the fridge covered with aluminum foil or plastic wrap
Consume within 2 days
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