Green Bean and Egg Salad with Goat Cheese Dressing

Name: Green Bean and Egg Salad with Goat Cheese Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small red onion, halved; 3 ounces soft goat cheese; 1/4 cup buttermilk; 2 tablespoons cider vinegar; 1 tablespoon extra-virgin olive oil; 1 tablespoon horseradish, drained; 2 teaspoons whole-grain mustard; Kosher salt and freshly ground pepper; 1 pound small red-skinned potatoes, sliced; 4 large eggs; 8 ounces green beans, trimmed; 8 cups mixed salad greens, torn; 1 large ripe tomato, halved and thinly sliced

Servings: persons

1 small red onion, halved
3 ounces soft goat cheese
1/4 cup buttermilk
2 tablespoons cider vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon horseradish, drained
2 teaspoons whole-grain mustard
Kosher salt and freshly ground pepper
1 pound small red-skinned potatoes, sliced
4 large eggs
8 ounces green beans, trimmed
8 cups mixed salad greens, torn
1 large ripe tomato, halved and thinly sliced

1
Thinly slice half the onion; soak in cold water.
2
Mince 1 tablespoon of the remaining onion half; process with the goat cheese, buttermilk, vinegar, olive oil, horseradish, mustard, 1/4 teaspoon salt, and pepper to taste in a blender until smooth.
3
Add 1 tablespoon water if needed.
4
Put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 18 minutes.
5
Drain and pat dry.
6
Meanwhile, put the eggs in another pot of salted water; boil for 8 to 10 minutes, then remove to a bowl of cold water.
7
Add the green beans to the same pot of boiling water; cook until crisp-tender, about 3 minutes.
8
Drain, run under cold water and pat dry.
9
Peel and slice the eggs.
10
Drain the red onion slices.
11
Toss in a bowl with the salad greens, green beans and half of the dressing.
12
Top with the potatoes, tomato and hard-boiled egg slices.
13
Drizzle with the remaining dressing.
14
Photography by Antonis Achilleos

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 small red onion, halved, 3 ounces soft goat cheese, 1/4 cup buttermilk, 2 tablespoons cider vinegar, and more.

Yes, Green Bean and Egg Salad with Goat Cheese Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!