Creamy Green Bean & Potato Salad

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Hearty & divine! It's summertime!

Victoire
Victoire
504

6 minutes

Prep time

20 minutes

Cook time

544 cal.

Per serving

Utensils

Stovetop, Peeler, Pot (small)

recipe

Potato

Step 1

Wash & peel the potatoes. Slice them into rounds.

Potato

Step 2

Cook them in a pot of salted boiling water for 5 min.

Egg

Step 3

In a separate pot of water, cook the eggs for 7 min.

Shallot

Step 4

Peel & mince the shallot.

White wine vinegar
Lemon
Mayonnaise
Parsley (fresh)
Shallot

Step 5

In a small bowl, whisk together the mayo, vinegar, lemon juice, chopped herbs, shallot, salt & pepper. (Use a blender if you have one.)

Green beans (fresh)

Step 6

Remove the potatoes from the pot. Add the trimmed, washed green beans. Cook the beans for 3-5 min.

Cucumber

Step 7

Wash & slice the cucumber into thin rounds.

Egg
Green beans (fresh)

Step 8

Plunge the green beans into a bowl of icy water to stop the cooking. Do the same with the eggs. When the eggs are cool, peel & slice them in half.

Potato
Green beans (fresh)
Egg
Cucumber

Step 9

Add the potatoes, green beans, cucumber & eggs to a serving plate. Top with the dressing. Season with salt & pepper. Enjoy!

Nutrition facts

View nutritional information

Energy544 cal.
Fat29 g
Carbohydrates55 g
Protein16 g
Fiber11 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Creamy Green Bean & Potato Salad" contains 544 Energy, 29 g of Fat, 55 g of Carbohydrates, 16 g of Protein, 11 g of Fiber.

Creamy Green Bean & Potato Salad
Easy