Recipes

(Recipe) Fresh Green Bean & Potato Salad with Eggs

24
Jul

A hearty, wholesome salad perfect for warm weather (or any season).

This refreshing summer salad is a celebration of crisp greens, creamy potatoes, crunchy green beans, and protein-packed eggs. It’s colorful, filling, and bursting with natural flavor — just what your body craves on a sunny day.

But don’t let the name fool you: this salad is satisfying enough to stand on its own year-round. Whether you’re enjoying lunch on the patio or need a light, nutrient-rich dinner, this green bean and egg salad is your go-to. You can easily mix and match ingredients too — add olives, seeds, nuts, or your favorite herbs to make it your own.

(Recipe) Fresh Green Bean & Potato Salad with Eggs

A hearty, wholesome salad perfect for warm weather (or any season).

This refreshing summer salad is a celebration of crisp greens, creamy potatoes, crunchy green beans, and protein-packed eggs. It’s colorful, filling, and bursting with natural flavor — just what your body craves on a sunny day.

But don’t let the name fool you: this salad is satisfying enough to stand on its own year-round. Whether you’re enjoying lunch on the patio or need a light, nutrient-rich dinner, this green bean and egg salad is your go-to. You can easily mix and match ingredients too — add olives, seeds, nuts, or your favorite herbs to make it your own.

Ingredients

 

For the salad:

  • 2½ cups Romaine lettuce, chopped

  • 2 cups baby spinach

  • ½ cup arugula

  • 1 cup rainbow or regular chard, chopped

  • 15 red, white, or blue baby potatoes, halved

  • 2 cups fresh green beans, trimmed and cut into 2-inch pieces

  • ½ cup cherry tomatoes, halved

  • 5 hard-boiled eggs, quartered

  • 1 sweet Vidalia onion, thinly sliced

  • ½ cup Caesar-style croutons (mixed bread types add great texture)

Optional toppings:
Olives, sesame seeds, raisins, tortilla strips, or chopped fresh herbs

For the dressing:

  • ⅛ cup grated Parmesan

  • ⅛ cup grated Romano

  • 4 tablespoons olive oil

  • 3 tablespoons balsamic vinegar

  • ½ tablespoon fresh lemon juice

  • 1 teaspoon spicy brown mustard

  • 2 garlic cloves, finely chopped

  • ½ teaspoon sea salt

  • ½ teaspoon freshly ground black pepper

Instructions

  1. Prep the greens:
    In a large mixing bowl, toss together the Romaine, spinach, arugula, and chard. Set aside.

  2. Cook the potatoes:
    In a large pot, bring 8–10 cups of water to a boil. Add the halved baby potatoes and cook for 5 minutes.

  3. Add green beans:
    Add the green beans to the pot and cook for another 4–5 minutes, until the beans are vibrant and the potatoes are tender.

  4. Cool quickly:
    Drain everything using a colander and run cold water over the vegetables to stop the cooking process.

  5. Combine salad:
    Add the cooled potatoes and green beans to the bowl of greens. Top with the egg quarters, onion slices, cherry tomatoes, and croutons. Toss gently.

  6. Make the dressing:
    In a small bowl or jar, whisk together Parmesan, Romano, olive oil, balsamic vinegar, lemon juice, mustard, garlic, salt, and pepper. If the dressing is too thick, add a bit more olive oil and vinegar until pourable.

  7. Dress and toss:
    Pour the dressing over the salad and toss everything until evenly coated.

  8. Serve:
    Plate and serve immediately for the freshest flavor.

🧊 Make-Ahead Tip

Want to prep ahead? Assemble the salad and dressing separately, then combine just before serving. This keeps everything crisp and fresh.

Recipe adapted from saudereggs.com

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