Green bean and potato salad delicious single dish cold, excellent to transport to the office or beach, great eaten cold or at room temperature. If you’re among the lucky ones who have the opportunity to have the vegetables from your own garden, you will get a fresh and even better green bean, potato, and hard-boiled egg salad. The potato and green bean salad is excellent eaten at room temperature or cold and thanks to the yogurt sauce it is light and tasty. I recommend preparing the green bean and potato salad in advance so it has all the time to flavor and cool down. I recommend you also check out other recipes for SUMMER SALADS and other POTATO SALADS. Now let’s see how to make the green bean and potato salad and if you try them, let me know. Barbara

I recommend trying also:

Difficulty: Very easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients for preparing the Green Bean and Potato Salad

1.1 lbs green beans
3 potatoes
3 eggs
2 tablespoons Greek yogurt
to taste salt
to taste pepper
to taste extra virgin olive oil
to taste chives (optional)

How to prepare the Green Bean and Potato Salad

Let’s start preparing the Green Bean and Potato Salad with eggs, cook the potatoes for about 40 minutes from the time the water starts boiling. If you’re in a hurry, you can peel the potatoes, slice them, and cook them for 15 minutes from the time the water starts boiling.
Trim the green beans by removing the ends and wash them well under running water. Place them in a pot with cold, lightly salted water and cook them for 10 minutes after the water starts boiling. If using a pressure cooker, cook them for 5 minutes from the time it starts whistling, then turn off the heat and let the pressure release before opening the lid, then drain them and let them cool down.
Place the eggs in a pot, cover them with water, and boil for 7 minutes, then immediately run them under cold water so you won’t have any trouble peeling them.
Roll the eggs on a surface and peel them,
then slice them using a slicer or simply with a knife.
When the potatoes are cooked, peel them and slice them.
Prepare the yogurt sauce, pour Greek yogurt into a small bowl, add salt, pepper, and a drizzle of olive oil, mix well to combine the ingredients.
Now you can arrange the ingredients neatly on a plate and perhaps serve each person their portion, or in a bowl and mix everything together and then each person takes the portion they desire. Arrange the potatoes on the plate,
add the slices of hard-boiled eggs
and the sliced green beans
Now you can dress the potato and green bean salad. I added chives or parsley.
the Greek yogurt sauce
salt and extra virgin olive oil
I recommend storing it in the fridge for a few hours before serving. When the Green Bean and Potato Salad with eggs is ready and fresh, serve it perhaps with a sprinkle of pepper.