When the heat arrives, we crave fresh and colorful dishes that keep us away from the stove and fill us with flavor. This Salad with green beans, potatoes, hard-boiled eggs, and cherry tomatoes is one of my favorites: nutritious, quick, and irresistible with that touch of dried oregano. It’s perfect as a light main dish or as a rich side for a barbecue or an office lunch. If you’re looking for an easy yet tasty summer idea, this salad will accompany you on more than one occasion.
Let me know if you try it.
Anna – lappetitovienmangiando
If you like summer salads, then you shouldn’t miss the upcoming recipes:
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Boiling, Pressure Cooker
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 21.2 oz green beans
- 7.1 oz boiled potatoes
- 7.1 oz red cherry tomatoes
- 4 hard-boiled eggs
- to taste oregano
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Saucepan
- 1 Pressure Cooker
- 1 Knife
- 1 Cutting Board
- 1 Bowl
Preparation
Let’s start by boiling the eggs for no more than 8 minutes and cooling them immediately in cold water. We also cook the potatoes, preferably in a pressure cooker (to save time and money), for 15 minutes from the strong whistle. If we don’t have one, it will take at least about 45 minutes. Meanwhile, we clean the green beans by removing only the stem and gradually soak them in a bowl. Once cleaned, rinse them well under running water and immediately plunge them into boiling water, letting them cook for about 15 minutes if we like them crunchy. While the green beans cook, wash the red cherry tomatoes, dry them, and cut them into wedges. After peeling the potatoes, cut them into cubes.
Arrange the green beans in a large bowl along with the potatoes and cherry tomatoes, also add the extra virgin olive oil, salt, and mix well.
Arrange the salad on a serving platter and decorate with wedges of hard-boiled egg and dried oregano.
Serve our Fresh Green Bean and Potato Salad, only after letting it rest for at least two hours in the refrigerator
Tips, Variations, and Storage
The salad can be stored in the refrigerator for 1 day in an airtight container. However, it’s better to dress it right before serving to maintain freshness and texture.
For a more Mediterranean flavor, we can add black olives and a few capers.
For a more Mediterranean flavor, we can add black olives and a few capers.
FAQ
Can I prepare it in advance?
Yes, we can cook the green beans, potatoes, and eggs the day before and assemble it just before serving.
Can it be frozen?
No, because potatoes and green beans, as well as cherry tomatoes, would lose texture and flavor.
How to make it more protein-rich?
By adding tuna, legumes, or cubes of cheese and shredded chicken.
