Potato-Green Bean Salad With Cucumber Dressing

Name: Potato-Green Bean Salad With Cucumber Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs red potatoes, peeled & quartered; 2 eggs; 1/2 lb green beans; 3/4 cup grape tomatoes; 3/4 cup cucumber, peeled, seeded & coarsely grated; kosher salt; For the dressing; 3 tablespoons mayonnaise; 3 tablespoons sour cream; 1 teaspoon tarragon, dried & crumbled; 2 teaspoons parsley, dried & crumbled; 1/2 cup onion, finely minced; 1 lemon, juice of; 2 teaspoons Dijon mustard; salt and pepper

Servings: persons

1 1/2 lbs red potatoes, peeled & quartered
2 eggs
1/2 lb green beans
3/4 cup grape tomatoes
3/4 cup cucumber, peeled, seeded & coarsely grated
kosher salt
For the dressing
3 tablespoons mayonnaise
3 tablespoons sour cream
1 teaspoon tarragon, dried & crumbled
2 teaspoons parsley, dried & crumbled
1/2 cup onion, finely minced
1 lemon, juice of
2 teaspoons Dijon mustard
salt and pepper

1
Toss cucumber with generous pinch of salt and place in a small strainer. Let drain 15 minutes, then squeeze well to remove excess moisture. Set aside.
2
In a large bowl, whisk together mayonaisse, sour cream, herbs, onions, mustard, lemon juice and salt and pepper. Fold in the cucumber. Stir in the tomatoes. Set aside.
3
Boil potatoes and eggs in salted water over high heat until potatoes are almost done. Add the beans and cook for another 3 to 5 minutes. (If you are using frozen, make sure they are thawed before putting them in the cooking water). Drain the potatoes and beans, leaving the eggs in the pot. Shake eggs in pot until cracked all over and then cover with cold water.
4
Gently stir potatoes and beans (drained but still hot)in the dressing-tomatoe mixture.
5
Peel eggs and slice into 1/2 inch rounds. Gently mix into the potato mixture.
6
This salad can be served warm, room temperature or cold. I personally like to put it in the fridge and let the flavors meld together for a couple of hours before serving.

355

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: 1 1/2 lbs red potatoes, peeled & quartered, 2 eggs, 1/2 lb green beans, 3/4 cup grape tomatoes, and more.

Yes, Potato-Green Bean Salad With Cucumber 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!