How To Make Warm Potato & Green Bean Salad with a Soft Egg
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Serves:
Ingredients
- 1 lb baby potatoes, halved
- 8 oz green beans, trimmed
- 4 large eggs
- 4 cups mixed salad greens
- 1/4 cup red onion, thinly sliced
- 2 tbsp fresh dill, chopped
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- Salt and pepper to taste
Instructions
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In a large pot, bring salted water to a boil. Add the potatoes and cook until tender, about 10 minutes. Drain and set aside.
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In the same pot, bring salted water to a boil again. Add the green beans and cook for 3-4 minutes until crisp-tender. Drain and rinse with cold water to stop the cooking process. Set aside.
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Meanwhile, bring a small pot of water to a boil. Gently add the eggs and cook for 6 minutes for a soft-boiled egg. Transfer the eggs to a bowl of cold water to cool. Once cooled, carefully peel and set aside.
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In a large bowl, combine the cooked potatoes, green beans, mixed salad greens, red onion, and fresh dill.
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In a small bowl, whisk together the olive oil, white wine vinegar, salt, and pepper. Pour the dressing over the salad and toss to coat evenly.
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Divide the salad among 4 plates. Slice each soft-boiled egg in half and place on top of each salad. Serve warm.
Nutrition
- Calories : 278kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 123mg
- Total Carbohydrates : 32g
- Dietary Fiber : 6g
- Sugar : 3g
- Protein : 12g
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