Potato salad with eggs and green beans

Got some wilted vegetables left in the fridge? Discover an easy recipe that you can adapt however you like: a green bean, potato, and egg salad with a caper and Dijon mustard vinaigrette. A balanced dish with all the macronutrients you need!

Portion	2 people
Time	35 minutes
Preparation	15 minutes
Cooking	20 minutes
Conservation	1 to 2 days in the refrigerator
Freezing	No

Ingredients

• 250 gr (or 2 1/2 cups) trimmed green beans
• 2 medium potatoes
• 4 hard-boiled eggs, peeled and halved
• Fresh, chopped parsley

For the dressing

• 30 ml (2 tablespoons) chopped capers
• 30 ml olive oil
• 30 ml lemon juice
• 30 ml apple cider vinegar
• 2 cloves of pressed garlic
• 5 ml (1 teaspoon) Dijon mustard
• 5 ml old-fashioned Dijon mustard
• Pepper

Steps

1. In a pot of boiling water, cook the potatoes for 15 to 20 minutes over medium-high heat. Add the green beans and continue cooking for another 3 minutes.
2. Meanwhile, in a small bowl, prepare the dressing by mixing all the dressing ingredients.
3. Remove the beans from the pot and plunge them into a bowl of ice water to stop the cooking. Then remove the potatoes and cut them into 2 cm cubes.
4. In a large bowl, combine all the ingredients with the dressing, except for the eggs. Garnish the salad with 2 eggs per dish and parsley, to taste.

A great fall salad recipe that you can eat all week long!

Tips

Sweet potatoes can be substituted for potatoes in another salad recipe! To avoid waste, you can even make chips with the peelings of these super starchy vegetables.

Recipe made by Sophie Idris in collaboration with Équipe Nutrition , a team of dietitian nutritionists who help you achieve your nutritional goals and offer exclusive recipes.

Photo credit: Sophie Idris