Creamy Green Bean & Potato Salad

1 review

Hearty & divine! It's summertime!

Victoire
Victoire

6 minutes

Prep time

20 minutes

Cook time

544 cal.

Per serving

414

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

Average estimated amount for one serving

Energy544 cal.
Fat29 g
Carbohydrates55 g
Protein16 g
Fiber11 g

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.

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Creamy Green Bean & Potato Salad
Easy