Potato & Green Bean Salad with Hard-Boiled Eggs
Tender potatoes and crisp green beans tossed in a bright lemon-Dijon vinaigrette, finished with creamy hard-boiled eggs and fresh herbs. Simple, nourishing, and timeless.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
700 g baby potatoes, halved
250 g green beans, trimmed
4 eggs
¼ cup red onion, thinly sliced
2 tbsp fresh parsley or dill, chopped
Lemon-Dijon Dressing
3 tbsp olive oil
1½ tbsp lemon juice
1 tsp Dijon mustard
½ tsp honey
½ tsp salt
¼ tsp black pepper
Instructions
1. Cook Potatoes & Beans
Boil potatoes in well-salted water 12–15 minutes until fork-tender.
Add green beans during the last 3 minutes of cooking.
Drain and cool slightly.
2. Hard-Boil Eggs
Place eggs in cold water, bring to a boil.
Simmer 9–10 minutes.
Cool in ice water, peel, and halve or quarter.
3. Make Dressing
Whisk olive oil, lemon juice, Dijon, honey, salt, and pepper.
4. Assemble Salad
In a large bowl, combine warm potatoes, green beans, onion, and herbs.
Toss gently with dressing.
Top with eggs just before serving.
Serving Ideas
As a light lunch
With grilled fish or chicken
On a picnic or potluck table
Tips & Variations
Extra Mediterranean: Add olives or capers.
Creamier option: Add a spoon of Greek yogurt to dressing.
Make ahead: Assemble (without eggs) up to 1 day ahead.
Nutritional Information
Calories: ~390
Protein: 16 g
Fat: 20 g
Carbs: 38 g