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Salad with potatoes and beans
Salads

Salad with potatoes and beans

20 min4 serv.20 февр. 2026 г.

Description

The salad is quick and easy to prepare. For the salad, boil the eggs and potatoes in their skins ahead of time and let them cool. There's no need to pre-thaw frozen beans—just add them directly to boiling salted water and cook until done, about 8 minutes. To preserve the beans' color, rinse them with cold water after cooking. I recommend dressing the salad with vegetable oil mixed with lemon juice, mustard, and chopped parsley or dill. Alternatively, you can use sour cream or mayonnaise instead of the oil dressing. The salad is delicious both warm and cold. In summer, you can replace the regular potatoes with young potatoes (boiled without the skin) and use fresh beans instead of frozen ones. The salad is ready to serve.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the salad ingredients. You can use either black or green olives, depending on your preference. Let's get started! Put water for boiling beans on the stove and bring to a boil. Add a little salt.

  2. 2

    Step 2

    Step 2

    Make the salad dressing first so it has time to infuse and absorb the flavors of mustard, lemon, and parsley. For this, pour vegetable oil (I use fried natural sunflower oil) into a small bowl, add finely chopped herbs, mustard, lemon juice, salt, and ground black pepper. You can also add a clove of garlic if desired. Mix well and refrigerate.

  3. 3

    Step 3

    Step 3

    Peel the potatoes, cut into small pieces, about one bite in size. Place in a large salad bowl.

  4. 4

    Step 4

    Step 4

    Peel the boiled eggs. Cut each one into 4 pieces. Place on top of the potatoes.

  5. 5

    Step 5

    Step 5

    When the water for boiling the beans comes to a boil, add the beans, reduce the heat, and cook for 8 minutes. Drain the hot water, pour ice-cold water over the beans for a couple of minutes. Drain in a colander. Once all the moisture has drained off, add the beans to the salad bowl.

  6. 6

    Step 6

    Step 6

    Slice the olives into rings. Garnish the salad.

  7. 7

    Step 7

    Step 7

    Pour the finished salad with the dressing (be sure to mix the dressing well beforehand). You can serve the salad right away, but it tastes even better after about 30 minutes. Usually, I cover it with plastic wrap and put it in the refrigerator. The salad can be mixed or served as is.

  8. 8

    Step 8

    Step 8

    Serve at the table.