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Potato and Green Bean Salad with Hard-Boiled Eggs

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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.

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

  1. Boil potatoes in salted water for 15–20 minutes, until fork-tender. Drain, let cool slightly, then halve or slice.
  2. Blanch green beans in boiling water for 2–3 minutes until bright green and just tender. Transfer to an ice bath to stop cooking.
  3. Whisk together all dressing ingredients in a bowl (choose vinaigrette or creamy style).
  4. In a large bowl, combine potatoes, green beans, and red onion if using.
  5. While still slightly warm, toss with the dressing to help absorb flavor.
  6. Top with quartered hard-boiled eggs and sprinkle with fresh herbs.
  7. 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

Find it online: https://cookedbymaya.com/potato-and-green-bean-salad-with-hard-boiled-eggs/