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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I know this recipe was submitted by Egg Farmers of Ontario but unfortunately I have to say...