Stovetop, Peeler, Pot (small)
Wash & peel the potatoes. Slice them into rounds.
Cook them in a pot of salted boiling water for 5 min.
In a separate pot of water, cook the eggs for 7 min.
Peel & mince the shallot.
In a small bowl, whisk together the mayo, vinegar, lemon juice, chopped herbs, shallot, salt & pepper. (Use a blender if you have one.)
Remove the potatoes from the pot. Add the trimmed, washed green beans. Cook the beans for 3-5 min.
Wash & slice the cucumber into thin rounds.
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.
Add the potatoes, green beans, cucumber & eggs to a serving plate. Top with the dressing. Season with salt & pepper. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Summer Potato Salad" contains 534 Energy, 29 g of Fat, 54 g of Carbohydrates, 15 g of Protein, 9 g of Fiber.