Recipe by Egg Farmers of Ontario
"Fourth generation egg farmer Chris Mullet Koop knows a thing or two about tradition, which is why his family loves this potato salad."
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medium new potatoes, unpeeled and cut into quarters
fresh green beans, trimmed and cut into desired length
hard-boiled (cooked) eggs, peeled and chopped
white wine vinegar
freshly ground black pepper
I know this recipe was submitted by Egg Farmers of Ontario but unfortunately I have to say that while I did enjoy this salad and will happily make it again, it is much better without the eggs for a number of reasons. First, there is no way to avoid the little egg yolk "crumbs" that cling unattractively to the potatoes and beans. Leaving out the eggs would give this a much cleaner, brighter look. Second, I believe this salad is best served at room temperature and I'd feel more comfortable doing that without the eggs. Third, while this may just be a personal thing, the texture of the eggs against the potatoes and green beans was off putting for me. Finally, it needed something "fresh" and green I think, which would not only look pretty but would give it a burst of fresh flavor it really does need - I used chopped green onion, but any fresh herb would do - tarragon and dill come to mind, or even parsley. Still, as this recipe's first reviewer, I happily report this is quite a lovely salad with a nicely seasoned, well-balanced vinaigrette.
I agree about not adding the eggs to the salad but I did surround the salad with quartered boiled eggs and it looked lovely, and it is best at room temp so the surrounding eggs can be addd before serving. I also do think it needed some oniony flavor so added spring green onions and that really made the dish pop. Such a pleasant fresh taste of spring in this one, it's definitely a keeper.
Made it twice now. Easy, quick, and the kids loved it (13 years old) and they are getting picky. Good warm or cold. Next time I will try with frozen beans to see if I like it as much.
This was a really nice salad. I followed the suggestion of not mixing eggs throughout, but I dressed the salad first, then topped with salted egg quarters. I liked the egg a lot with it, and potato/green bean salads have been a staple of mine forever. Added green onions which I think are a necessity. Nice vinaigrette also. Next time I'd like to serve on a bed of spinach, think that will work well and look nice. Took this on a picnic and worked well for that.
* Percent Daily Values are based on a 2,000 calorie diet.
Potato, Egg and Green Bean Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 143
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