Description
A fresh and vibrant Potato and Green Bean Salad featuring tender boiled potatoes, crisp green beans, and hard-boiled eggs, tossed in a zesty lemon-Dijon dressing with fresh herbs. Perfect as a light meal or side dish for any occasion.
Ingredients
Scale
Salad Ingredients
- 1.5 pounds little potatoes, cut into halves
- 8 ounces French or green beans, steamed or boiled
- 2 eggs, hard boiled
- Salt & pepper, to taste
Dressing Ingredients
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- Zest from 1/2 lemon
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 clove garlic, minced
- Salt & pepper, to taste
Instructions
- Cook the vegetables and eggs. Boil the little potatoes for about 15 minutes until tender. Steam or boil the green beans until tender-crisp, approximately 2 minutes if using a microwave steaming bag. Hard boil the eggs by boiling them for 8 minutes.
- Prepare the dressing. While the potatoes and beans are cooking, combine olive oil, lemon juice, lemon zest, Dijon mustard, fresh chives, parsley, dill, minced garlic, and salt and pepper in a jar. Shake well to mix all dressing ingredients thoroughly.
- Cool the potatoes. After boiling, allow the potatoes to cool for at least 15 minutes to ensure they are ready for the salad assembly without becoming mushy.
- Assemble and toss the salad. In a large bowl, combine the cooled potatoes, steamed green beans, and peeled, chopped hard-boiled eggs. Gently toss the ingredients with the dressing until well coated. Adjust seasoning with extra salt and pepper if needed.
Notes
- Boil potatoes with skin on for better texture and nutrients; peel if desired before assembling.
- You can substitute fresh herbs with dried herbs in lesser quantity if fresh are unavailable.
- For a vegan version, omit eggs or replace with chickpeas for protein.
- This salad is best served chilled or at room temperature.
- Use fresh lemon juice and zest for the best flavor in the dressing.