Photo: Stephanie Studer
Potato, Egg and Green Bean Salad
9 ingredients
15 min + 10 min
6 servings
openrecipes
"Fourth generation egg farmer Chris Mullet Koop knows a thing or two about tradition, which is why his family loves this potato salad."
Estimated Nutrition (whole recipe, rough)
405
Calories
13g
Protein
19g
Fat
48g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Green Beans | 1 cup (100g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 medium new potatoes, unpeeled and cut into quarters
- 3 cups fresh green beans, trimmed and cut into desired length
- 5 tablespoons olive oil
- 6 hard-boiled (cooked) eggs, peeled and chopped
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes