Mediterranean Potato, Green Bean & Egg Salad

 Description

This Mediterranean Potato, Green Bean & Egg Salad is a hearty, fresh, and flavorful dish combining tender baby potatoes, crisp green beans, briny olives, and perfectly cooked eggs. Tossed in a zesty mustard-herb vinaigrette, it’s light yet satisfying—perfect as a main meal or a vibrant side dish.

 Ingredients

For the Salad:

• 2 cups baby potatoes, halved
• 1½ cups green beans, trimmed
• 3 hard-boiled eggs, halved or quartered
• ½ cup olives (Kalamata or black)
• 2 tbsp capers (optional)
• ¼ cup fresh parsley, chopped

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice or red wine vinegar
• 1 clove garlic, minced
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp dried oregano

 Instructions

1. Cook potatoes
   Boil potatoes in salted water for 10–15 minutes until tender. Drain and cool slightly.
2. Blanch green beans
   Cook green beans in boiling water for 3–4 minutes, then transfer to ice water to keep them crisp.
3. Prepare eggs
   Boil eggs (8–10 minutes), peel, and slice.
4. Make dressing
   Whisk olive oil, mustard, lemon juice, garlic, salt, pepper, and oregano.
5. Assemble salad
   In a bowl, combine potatoes, green beans, olives, capers, and parsley.
6. Toss
   Pour dressing over and mix gently.
7. Add eggs & serve
   Top with eggs and a sprinkle of black pepper before serving.

 Servings

• Serves: 3–4 people

 Notes

• Best served slightly warm or at room temperature.
• Use waxy potatoes (like baby or Yukon gold) for best texture.
• Dressing can be adjusted for more tang or richness.

 Tips for Best Results

• Don’t overcook potatoes—they should hold shape.
• Add dressing while potatoes are slightly warm for better absorption.
• Use fresh herbs for brighter flavor.
• Sprinkle extra olive oil before serving for a glossy finish.

 Nutritional Information (Approx. per serving)

• Calories: 250–320 kcal
• Protein: 8–12g
• Carbohydrates: 25–35g
• Fat: 12–18g
• Fiber: 4–6g

 Health Benefits

• Balanced nutrition – carbs, protein, and healthy fats
• Rich in fiber – supports digestion
• Heart-healthy fats – from olive oil and olives
• Protein boost – from eggs
• Vitamin-rich – green beans and herbs

 Q&A

Q1: Can I make this ahead of time?

Yes! It tastes even better after sitting for a few hours.

Q2: Can I make it vegetarian?

It already is! For vegan, replace eggs with chickpeas.

Q3: How long does it last?

Up to 2–3 days in the fridge.

Q4: Can I add protein?

Yes, grilled chicken, tuna, or tofu works great.

Q5: Can I make it creamy?

Yes, add a spoon of Greek yogurt or mayo to the dressing.