Potato, Egg and Green Bean Salad Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 17, 2013
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.
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Reviewed: Aug. 10, 2013
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.
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Photo by cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 1, 2013
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.
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Photo by naples34102
Reviewed: May 25, 2013
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.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA


 
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