Potato Green Bean Salad

Warm, buttery potatoes, tender green beans with that faint snap, and the rich comfort of hard-boiled eggs… all dressed in something so simple it barely qualifies as a dressing but somehow pulls everything together in the loveliest, quietest way. This potato green bean salad isn’t flashy, but it’s one of those dishes you quietly fall for – like folding into a well-worn sweater on a rainy afternoon. I remember the first time I made it – the colors alone were enough to make me pause before even taking the first bite. It smells a little earthy, a little bright like sun-warmed leaves, and every forkful manages to taste both familiar and new.

Why You’ll Crave It

• It’s hearty but not heavy – the perfect balance for a lunch that won’t weigh you down
• Only a few pantry staples, yet it feels thoughtfully made (because it is)
• Lovely served warm, room temperature, or cold – makes prep flexible
• Each bite has that satisfying contrast: soft egg, firm green bean, silken potato
• It’s the kind of dish people keep quietly spooning more of onto their plate

The first time I made this for my parents, I barely got a chance to eat – my mom ended up eating half of it straight from the fridge later that night.

What You’ll Need

• 500 grams potatoes: waxy is best here – I use baby yellow or red potatoes, scrubbed well and left unpeeled
• 200 grams green beans: trimmed at the ends – keep them whole or snap in half, up to you
• 4 eggs: large, room temperature if you think of it (they peel easier)
• 2 tablespoons olive oil: go for the good kind – grassy and peppery if you have it
• Salt and pepper: I always eyeball, but start with a pinch of each and taste as you go

Easy How-To

Prep everything before you start

Get out all your ingredients and set a big pot of water on the stove. It makes things smoother not to be grabbing for things with wet hands midway through.

Boil the potatoes

Drop the whole potatoes into salted water and bring to a boil. Once boiling steadily, lower the heat just a bit and cook for 12–15 minutes. You want them tender but not falling apart – poke with a knife to check. Let them cool a few minutes before chopping into bite-sized chunks.

While that’s happening, cook the eggs

Place the eggs in their own pot, cover with cold water. When it comes to a boil, turn off the heat and cover – let them sit for about 10-11 minutes. Then scoop them directly into some cold water (or an ice bath if you’re feeling fancy). Peel when cool enough to touch.

Blanch those green beans

Drop them into boiling salted water for about 4 minutes – they should turn bright green and still have a little snap. Then drain and rinse with cold water to stop the cooking and keep them vibrant. It’s worth it.

Make a very simple dressing

Whisk the olive oil with a splash of vinegar (white wine or red wine works), salt, and a few generous cracks of black pepper. Taste it. If you like things punchier, add a little Dijon or a sprinkle of garlic powder. I usually just keep it clean.

Bring it all together

Toss the chopped potatoes, green beans, and eggs (cut however you like – wedges, rough pieces) in a big bowl. Pour the dressing over and gently mix. I say gently because eggs are delicate and you want them to stay in chewy, delicious pieces, not smushed.

Good to Know

• If your potatoes fall apart a little, honestly… it’s not the worst thing. The creamy bits soak up the dressing beautifully.
• I often sneak in a spoonful of capers or chopped dill if I have it – gives a tangy punch without overpowering things.
• If you forget to peel your eggs before combining everything (I’ve done this in a rush), just do it in the bowl, gently – it’ll be fine.

Serving Ideas

• Serve alongside grilled salmon or roast chicken for a well-rounded dinner
• Pile onto toasted sourdough slices with a drizzle of extra olive oil – a meal in itself
• Pack it for a picnic – it holds up wonderfully even after hours

Top Tricks

• If the eggs don’t peel easily, crack them all over and peel under running warm water – lifesaver tip I learned from my aunt
• Don’t overdress the salad – it should barely glisten, not swim
• Let the salad sit for 15 minutes before serving, so flavors mingle a bit – makes a surprising difference

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, and honestly I recommend it if you’re serving guests. Store it covered in the fridge, and give it a quick gentle toss before serving. Add a few fresh herbs if you want to freshen it up a bit last minute.

What vinegar should I use in the dressing?

I usually use a splash of white wine vinegar, but red wine vinegar or even lemon juice can work. Balsamic is a bit too sweet for this, in my opinion – but feel free to experiment.

Can I skip the eggs?

They do give the salad heft and that lovely richness, but sure. Try adding crumbled feta, or even canned tuna or chickpeas, for something different but still satisfying.

What’s the best kind of potato for this salad?

I like waxy ones best – baby red, Yukon gold, or fingerlings. They hold their shape well and have a lovely creamy texture without falling apart when tossed.

Should the salad be served warm or cold?

Either way is lovely. Warm is comforting, but chilled lets the flavors mellow and mingle. I usually serve it around room temperature – it’s the sweet spot.