Hearty Potato, Egg and Green Bean Salad Recipe

Bobbie says Bobbie says:

Hearty Potato, Egg and Green Bean Salad is a great spring recipe. These three components  get cooked in the same pot and a versatile dressing that can be made ahead of time means you can have a very easy but hearty main dish salad on the table in just over half an hour. Since baby potatoes, fresh green beans and eggs are plentiful in many areas, it might be a relative bargain. The salad is served warm, but is also delicious prepared ahead and chilled.

Hearty Potato Egg and Green Bean Salad - tossed with Caesar dressing

This salad is tossed with a sort of Caesar style dressing, but without the bother of the raw eggs and anchovies required by a more traditional Caesar dressing recipe. It gets a touch of anchovy flavor from the  Worcestershire – did you know traditional worcestershire sauce contains anchovies? Some brands omit this ingredient. Mayonnaise adds some creaminess, otherwise it would just be pretty much a vinaigrette.

If you’re looking for timesaving recipes, you’ve got it — the potatoes and eggs get cooked together, then are removed from the boiling water and the green beans get tossed into that same water for a brief swim. Another timesaver is that the potatoes don’t need to be peeled – they have a very thin skin, and the red color adds eye appeal to the completed dish.

The dressing will be about double what you’ll need to finish the salad. If you decide to put the entire salad together ahead of time, add just enough dressing to coat the ingredients. At serving time, you can either add a bit more dressing and gently mix again, or allow each person may to add more if they wish.

I know, I know — SIX CLOVES of GARLIC? No, that’s not an error. Yes, it’s somewhat of a garlicky dressing. If you’re not a huge garlic fan, use less. If you’re like my daughter, you’ll use at least 12 cloves of garlic. (She earned that reputation during a 4-H cooking class and will laugh when she reads this.)

Two Methods of Preparation

You can use a blender or food processor, which yields a smooth and creamy dressing, but then you’ve got to clean the machine. Or you can toss everything in a jar and shake it up, which will give you slightly lumpy results and you have to clean a cutting board (Because you would never, ever use a knife on your bare countertop, right? Of course you wouldn’t.)

As for potatoes, wash them as well as you need to – this will vary. I was fortunate to find potatoes that only needed rinsing, but sometimes they can be quite dirty when you get them. If that’s the case with yours, you’ll need to rub them gently with your fingers as you wash them. Avoid using a scrub brush on them, unless you have one with very soft bristles. Anything rough will tear the delicate skin on these baby potatoes, and we do want the skins intact on them. While you’re washing them, look for any blemishes, and remove them with a small, sharp knife.

Recipe: Potato, Egg, and Green Bean Salad Dressing

Ingredients

  1. Hearty Potato Egg and Green Bean Salad - mincing garlic6 cloves garlic
  2. 1/2 teaspoon salt (I prefer Real Salt brand, or Celtic Sea Salt)
  3. 1 cup extra virgin olive oil
  4. 1 teaspoon Worcestershire sauce* (If you are gluten free, ensure the brand you have is gluten free)
  5. 1 1/2 teaspoons lemon juice (FRESH, not bottled. Don’t make me come back there, kids)
  6. 1 1/2 teaspoons white wine vinegar
  7. 1/2 cup mayonnaise (I like to use homemade, but don’t always have time)
  8. 1/4 teaspon black pepper
  9. 1/4 cup grated parmesan cheese

Instructions

  1. Peel the garlic cloves. If you’re going the food processor/blender route, just put all the dressing ingredients in and blend until smooth, then scrape into a jar with a tight fitting lid.
  2. Otherwise, using a large, sharp knife, finely mince the garlic into very tiny bits. At this point, I sprinkle the salt over the garlic, then continue to mince and mix it up using the knife. It may be all in my head, but it seems to bring out the flavor more. You can do it or not. Scrape the garlic into a jar with a tight fitting lid, add the remaining dressing ingredients. Cover tightly and shake it until well mixed. Set aside, or refrigerate if you’re making the dressing ahead of time.

Recipe: Hearty Potato, Egg, and Green Bean Salad

Ingredients

Hearty Potato Egg and Green Bean Salad - Three easy ingredients

  1. 1 1/2 pounds small red potatoes (about 1 1/2 to 2 inches in diameter)
  2. 8 large eggs
  3. 1 tablespoon PLUS 1 teaspoon salt  (divided)
  4. 3/4 pound fresh green beans
  5. 3/4 cup Potato, Egg, and Green Bean Salad Dressing

Instructions

Wash your potatoes and put them in a large pot. Carefully place the eggs on top of the potatoes. Add the 1 tablespoon salt, then fill with water to a depth of about 2 inches higher than the potatoes and eggs. Set over high heat until the water comes to a boil. Once the water boils, lower the heat – medium to medium-high. You want to keep it at a gentle boil. Cook, uncovered, 20 minutes. (Set a timer!)
While the eggs and potatoes cook, wash the fresh green beans. Trim off the stem ends and any bits that look like you’d rather not eat them. Otherwise, leave the beans whole. If you didn’t make the dressing ahead of time, make the dressing now.
Test a potato once the 20 minutes are up. Using a small sharp knife, pierce the center of the potato. If it goes easily into the flesh, the potatoes are ready, and the eggs will also be done. Using a large slotted spoon, carefully remove the eggs and potatoes to a heatproof dish or plate. I used my roasting pan because I had it handy, and it allowed everything to spread out to cool.
Turn the heat back up to high to return the pot of water to a rolling boil. Once it’s boiling again, add the beans and set a timer for 6 minutes. Put a colander into the sink and get out a large bowl for assembling and serving the salad. Make sure it’s large enough to hold all the ingredients and allow room for gentle mixing.
Peel the eggs as soon as you can hold one in your hand without burning yourself, and set them aside for the moment. To cool the eggs more quickly, they can be put into a bowl of water. Don’t let them get cold, as cold eggs can be harder to peel.
When the potatoes are cool enough to handle, start cutting them into chunks that are just bite-sized, not really small. Put them into the large bowl as you cut them. When the timer for the beans goes off, check them. You only want the beans lightly cooked, still bright green and still having some snap to them. Think “blanched” without the cold water bath at the end. Turn off the burner, remove from heat and pour into the colander. When well drained, add them to the bowl.
Cut the peeled eggs into quarters, lengthwise, and add to the serving bowl. Do not stir the ingredients yet — sprinkle the 1 teaspoon salt over the potatoes, eggs and beans, distributing it well over all.
Shake the jar of dressing, then pour about half a cup onto the salad. Using a large spoon, very gently mix the salad with the dressing. The eggs will break up some and the yolks will fall out of the whites, but try not to break them up very much. This is meant to be a rather chunky salad. If it looks too dry, add up to 1/4 cup more dressing. Serve warm, or cover and chill until serving time.

Cooking time (duration): 30

Servings: 4

Diet type: Vegetarian

Meal type: dinner

Culinary tradition: USA (General)

Serves 4 as a main dish. Accompany with wholegrain bread and fresh fruit or other light dessert. Also makes a great side dish – serve instead of a traditional potato salad at a picnic or barbecue. If desired, you can make it seem more salad-ish by serving on a bed of lettuce leaves.

Variations:

Use asparagus instead of green beans. Cook the asparagus in the boiling water for about 5 minutes.

Make a composed salad. Instead of tossing everything with the dressing, use your artistic talents and arrange the potatoes, eggs and green beans on plates or one large platter. Drizzle with some of the dressing and serve the rest in a bottle or gravy boat for easy passing.

This is what my attempt looked like — yours will probably look more artsy.

Hearty Potato Egg and Green Bean Salad - a composed salad

Finally, the dressing, while not a true Caesar, can be used as if it were. I’ve heard people say that it does something amazing to a simple bowl of fresh baby spinach and sliced red onions, but those may be only vicious rumors.



5 Comments

  1. Ciara on May 17, 2011 at 7:48 pm

    This recipe caught my eye because it's very similar to a salade nicoise (simplified version) my family makes- same basic idea but you add flaked canned tuna and just toss with bottled Wishbone italian salad dressing instead. Some people like olives in their nicoise also. It's very delicious all mixed together!

  2. floweryhedgehog on May 11, 2011 at 11:20 pm

    I made this today but used some Russet potatoes I had on hand (and which desperately needed to be used up, if I didn't want to have to plant them 😛 ). It was fabulously good, and the dressing is amazing. I'd happily make this again. Or make the dressing again to pour over…well, pretty much anything.

    • Bobbie Laughman on May 12, 2011 at 4:44 pm

      So glad you tried it – I do love that dressing as well. You reminded me — I have some potatoes that I should plant today — toooo far gone.

  3. Hub on May 6, 2011 at 7:05 am

    that's look really healthy too.
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    • Bobbie Laughman on May 12, 2011 at 4:46 pm

      I think it's pretty healthy, and you can vary the proportions – use more beans if you like. The flavor combination in this salad is outstanding.

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