Potato and Green Bean Salad with Hard-Boiled Eggs is a hearty, flavorful twist on the classic potato salad. With tender potatoes, crisp green beans, and creamy eggs tossed in a tangy vinaigrette or light mayo dressing, this dish is simple, wholesome, and perfect for everything from picnics to weekday dinners.
Why I Love This Recipe
I love how this salad brings together texture, color, and nutrition in such an easy way. The green beans add freshness and crunch, the potatoes give it heartiness, and the eggs add protein and creaminess. It feels light but still filling. Plus, it tastes great warm, cold, or at room temperature, making it super versatile for any occasion.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Baby potatoes or Yukon gold potatoes
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Fresh green beans, trimmed
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Hard-boiled eggs, peeled and quartered
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Red onion, thinly sliced (optional)
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Fresh parsley or dill, chopped
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Salt and pepper
For the dressing (vinaigrette style):
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Olive oil
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Dijon mustard
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Red wine vinegar or lemon juice
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Garlic, minced
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Honey or maple syrup (optional for balance)
For creamy dressing (optional alternative):
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Mayonnaise
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Dijon mustard
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Lemon juice
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Salt and pepper
Directions
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I start by boiling the potatoes in salted water until fork-tender, about 15–20 minutes depending on their size. I drain and let them cool slightly before slicing or halving.
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While the potatoes cook, I blanch the green beans in boiling water for 2–3 minutes until just tender but still bright green. Then I transfer them to an ice bath to stop the cooking.
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I whisk together the dressing ingredients—either the vinaigrette or creamy version—until well combined.
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In a large bowl, I combine the warm potatoes, green beans, and sliced red onion if using.
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I gently toss the salad with the dressing while everything is still slightly warm so the flavors absorb better.
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I top it with the quartered hard-boiled eggs and sprinkle with fresh herbs before serving.
Servings and Timing
This recipe serves 4–6 as a side.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
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Add protein: I mix in tuna, grilled chicken, or flaked salmon for a full meal.
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French-style: I use a shallot-Dijon vinaigrette and serve it slightly warm with lots of fresh herbs.
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Creamy version: I swap the vinaigrette for a light mayo-based dressing when I want something richer.
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Add crunch: I toss in toasted almonds or sunflower seeds for texture.
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Low-carb swap: I use cauliflower florets instead of potatoes for a lighter option.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. The flavors get even better after a few hours. This salad is best served cold or at room temperature. I avoid reheating because the eggs and dressing don’t hold up well to high heat.
FAQs
Can I make this salad ahead of time?
Yes, I often make it a few hours ahead and store it in the fridge. I add the eggs and herbs just before serving so they stay fresh.
Do I need to peel the potatoes?
Not necessarily. I usually leave the skins on if I’m using baby or Yukon gold potatoes—they add texture and nutrients.
How do I hard-boil the eggs perfectly?
I place eggs in cold water, bring them to a boil, then cover and let them sit off the heat for 9–10 minutes. Then I transfer them to an ice bath for easy peeling.
Can I use frozen green beans?
Fresh is best for texture, but I’ve used frozen in a pinch. I just thaw and blanch them quickly to keep them crisp.
What should I serve with this salad?
I usually pair it with grilled meats, sandwiches, or quiche. It’s also great as a light lunch on its own.
Conclusion
Potato and Green Bean Salad with Hard-Boiled Eggs is one of those timeless dishes that feels comforting and fresh at the same time. It’s easy to make, full of flavor, and endlessly adaptable. Whether I’m packing it for a picnic or serving it at dinner, it always hits the spot.
PrintPotato and Green Bean Salad with Hard-Boiled Eggs
Potato and Green Bean Salad with Hard-Boiled Eggs is a hearty, refreshing twist on classic potato salad, combining tender potatoes, crisp green beans, and creamy eggs in a light vinaigrette or creamy dressing. It’s a versatile side dish perfect for picnics, potlucks, or everyday meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4–6
- Category: Side Dish
- Method: Boiled
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 1/2 pounds baby potatoes or Yukon gold potatoes
- 8 oz fresh green beans, trimmed
- 4 hard-boiled eggs, peeled and quartered
- 1/4 red onion, thinly sliced (optional)
- 2 tbsp fresh parsley or dill, chopped
- Salt and pepper to taste
- For the vinaigrette dressing:
- 3 tbsp olive oil
- 1 tbsp red wine vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- 1 tsp honey or maple syrup (optional)
- For creamy dressing (optional):
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Boil potatoes in salted water for 15–20 minutes, until fork-tender. Drain, let cool slightly, then halve or slice.
- Blanch green beans in boiling water for 2–3 minutes until bright green and just tender. Transfer to an ice bath to stop cooking.
- Whisk together all dressing ingredients in a bowl (choose vinaigrette or creamy style).
- In a large bowl, combine potatoes, green beans, and red onion if using.
- While still slightly warm, toss with the dressing to help absorb flavor.
- Top with quartered hard-boiled eggs and sprinkle with fresh herbs.
- Serve warm, chilled, or at room temperature.
Notes
- Leave the potato skins on for added texture and nutrients.
- Make ahead and store in the fridge; add eggs and herbs just before serving.
- Add protein like tuna or grilled chicken to turn it into a main dish.
- Swap potatoes with cauliflower for a low-carb version.
- Toss in toasted almonds or sunflower seeds for crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg
