Warm Potato, Green Bean, and Egg Salad

This is a perfect salad. You know me, I love anything with an egg – but this is so healthy, easy, and fast – it’s definitely going to be a new go-to. Add bacon or other veggies to mix it up.

Warm Potato, Green Bean, and Egg Salad
serves 4 /
Recipe by Just the Tip / Inspired by BBC Good Food

Here’s what I used:

  • 1 lb baby red potatoes, scrubbed clean, halved (leave the babies whole)
  • 2 cups frozen green beans
  • 1 tablespoon olive oil
  • 10-15 grape tomatoes, halved
  • 2 garlic cloves, minced
  • 1 tbsp red wine vinegar
  • few leaves of basil, sliced
  • salt, pepper
  • 4 eggs

Here’s what I did:

  1. Fill a big pot of water with water. Add the potatoes to the water and bring to a boil. [Once boiling, total cooking time depends on how small you cut your potatoes. Mine only took about 10 minutes total to cook.]
  2. Halfway through the cooking time for the potatoes, add the green beans. [Green beans should only cook for about 5-7 minutes].
  3. While the green beans are cooking, heat up the olive oil in a separate saute pan over medium heat. Add the garlic and cook for a minute or two. Add the tomatoes and saute together for another minute or so.
  4. Remove the potatoes and beans from the water (don’t dump the water – save it for boiling the eggs). While the potatoes are still hot, gently stir in the oil/tomato/garlic mixture and season it all with salt and pepper. Sprinkle in the basil.
  5. Bring the water up to a boil and gently add the eggs to the water. Boil for 5-6 minutes for a soft egg. Fill a small bowl with water and a few ice cubes and add the cooked eggs to the ice water when they’re done. Peel and cut in half to garnish the salad. Stick your face in it.

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