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Green bean salad on a white wooden table next to a colorful plate and iced beverage

Green Bean Salad Recipe with Potatoes and Eggs

This potato and green bean salad will and flavor to your next picnic or barbecue.

By Sarah Copeland

This winning combination will add color—and flavor—to any picnic or barbecue spread. Make the components up to a day ahead and pack in separate containers, or compose and chill the entire salad beforehand.

Ingredients:

  • 8 ounces small potatoes, such as fingerlings 
  • 2 tablespoons red wine vinegar 
  • 6 tablespoons extra-virgin olive oil
  • Fine sea salt
  • Freshly ground black pepper 
  • Handful (about 1/2 cup) of green, yellow, or purple wax beans, trimmed 
  • 1/4  small red onion, thinly sliced
  • 1/4  cup fresh parsley leaves and/or tarragon
  • 1/4 cup pitted green olives* 
  • 1 tablespoon capers (optional)*
  • 4 anchovy filets (optional)*
  • 4 hard-boiled eggs, peeled and cut into quarters

*Olives, capers, and anchovies tend to be high in salt. Omit if you are limiting your salt intake.

Green Bean Salad Directions:

1. Place potatoes in a pot, cover with salted water, and bring to a boil. Cook until tender, about 20 to 25 minutes. Drain, keeping a little of the cooking liquid. 

2. Meanwhile, whisk together the vinegar, oil, 1 teaspoon salt, and pepper to taste. Set aside. 

3. Cut the cooked potatoes into quarters and arrange them on a platter in an even layer. Spoon over about 1/3 cup of the dressing and set aside. 

4. Bring another pot of water to a boil, with a bowl of salted ice water ready nearby. Drop the green beans into the boiling water. When their color is bright green (a couple of minutes), transfer them to the ice water to stop the cooking. Drain and pat dry. 

5. Toss the beans, onion, parsley, olives, capers, and anchovies (if using) with the remaining dressing in a large bowl, then transfer to the platter. 

6. Add eggs, sprinkle with salt, and serve at room temperature. 

7. To get ahead: Cook your potatoes and blanch your green beans. Drain, cover tightly, and refrigerate until ready to use, up to 2 days for the beans and 4 days for the potatoes. Bring to room temperature before cutting the potatoes and assembling the salad. 

This article was originally published in the Summer 2022 issue of Clover Living magazine. Want to see more articles like this? Subscribe to Clover Living magazine for free (if you aren’t already subscribed) here.

 

Published on 8/31/22

Photographer: Ryan Liebe; Food Styling: Hadas Smirnoff; Prop Styling: Paige Hicks; Photo Editor: Lisa Dalsimer; Creative Direction: Peter Yates