recipe

Green Bean Potato Salad: the tasty recipe for making a light side

Total time: 60 Min
Difficulty: Low
Serves: 4 people
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This green bean potato salad is a versatile and nutritious meal option for warm days or during holiday season. It is a complete meal as eggs and tuna provide the proteins. You can also prepare it in ahead of time, then assemble and season it just before serving.

After boiling the green beans, season and mix them with diced potatoes, boiled eggs and tuna. A drizzle of olive oil and chives will complete the dish, which is a fresh and nutritious meal that can become an ideal packed lunch to take to the office or to the beach.

Tips

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For better results, choose fresh, small and tender beans.

You can also substitute the canned tuna with fresh one that you can scorch slightly.

For a vegetarian versione, leave the tuna out.

How to store Green Bean Potato Salad

This salad can be stored in a sealed container in the refrigerator for 1 day.

Ingredients
Green beans
400 g
Canned tuna
220 g
Eggs
2
chives, minced
Extra virgin olive oil
salt
medium potatoes
3

How to make Green Bean Potato Salad

Wash the green beans and cut off the tips.

Soak in cold water, then drain and let dry. This step will preserve the bright color and crunchiness of green beans.

Soak in boiling, salted water and cook for around 10 minutes.

Drain the beans with a perforated ladle, transfer in a bowl and set aside for later.

Wash the potatoes, soak in cold water and cook for 40 minutes. Check the potatoes with a fork: they should be cooked, but not too soft.

Put the eggs in a pot filled with cold water and cook. As soon as the water starts boiling, boil for 8 minutes.

Drain and soak in cold water for a minute, so they can be easily peeled.

Drain the potatoes and let cool.

Once cold, peel the potatoes and dice with a knife.

Peel the eggs and cut into 4 pieces.

Start putting the salad together: add the tuna to the bowl containing the green beans.

Add the potatoes.

Combine the boiled eggs.

Add olive oil, season with salt and minced chives. Mix with a spoon and let cool in the refrigerator for 10 minutes.

Once cooled, transfer in individual plates and serve.

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