Ingredients
Equipment
Method
- Place the potatoes in a pot of salted boiling water and cook for about 20 minutes until tender but not mushy.
- Gently add the eggs to the same pot once the potatoes are nearly done and cook for another 10 minutes.
- Cook the green beans in another pot of boiling water for about 5 minutes until bright green and crisp, then drain and rinse with cold water.
- Carefully drain the pot and let the potatoes and eggs cool. Peel the eggs once cool enough.
- Chop the potatoes into bite-sized cubes, slice the eggs, finely chop the onion, and roughly chop the green beans.
- In a large mixing bowl, add the chopped ingredients and toss gently together.
- In a small bowl, whisk together the mayonnaise, mustard, salt, and pepper. Pour over the salad mixture and fold gently to combine.
- Chop the fresh chives and sprinkle them over the top. Let the salad rest in the fridge for at least an hour before serving.
Nutrition
Calories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 186mgSodium: 240mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 2IUVitamin C: 25mgCalcium: 4mgIron: 10mg
Notes
Feel free to substitute ingredients based on what you have on hand; yellow onions can replace red, and green beans can be swapped for asparagus or celery. Store any leftover salad in an airtight container in the refrigerator for up to 3 days. For a lighter dressing, consider mixing half mayonnaise with half yogurt or using a vinaigrette. Adding extra herbs or picking a different potato variety can enhance the flavor of your salad. Enjoy experimenting with your version!
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