Warm potato & green bean salad with a soft egg

Warm potato & green bean salad with a soft egg

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(6 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 2

A satisfyingly seasonal salad

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
589
protein
22g
carbs
46g
fat
37g
saturates
8g
fibre
5g
sugar
7g
salt
1.9g

Ingredients

  • 500g salad potatoes
  • 200g green beans, trimmed
  • 3 tbsp olive oil
  • 2 eggs
  • 1 large ripe tomato
  • 100g lardons
  • 1 garlic clove, chopped
  • few basil leaves, shredded
  • 1 tbsp red wine vinegar

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Method

  1. Slice the potatoes, there’s no need to skin them, then cook in boiling salted water until tender, about 20 mins, adding the beans halfway through. Drain well, then toss in 1 tbsp olive oil.
  2. Boil the eggs for 5 mins, drain, cool and shell. Quarter, deseed and chop the tomato. Heat the remaining oil in a frying pan, fry the lardoons until crisp and turning brown. Add the garlic and tomato and heat through briefly.
  3. Divide the potatoes and beans between two plates. Stir the basil and vinegar into the pan and heat through briefly, then spoon over the salad. Cut the eggs in half and sit them on top.

Recipe from Good Food magazine, June 2006

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Comments

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hannahwillis's picture
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I made this last night, added an extra egg and found it was enough for three for a nice lunch/supper. My only recommendation would get the eggs boiling straight away to give them adequate time to cool.

marya9940's picture
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This is a lovely simple recipe but I enjoy it every single time. A total winner.

nickd76's picture
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That was great, the warm vinaigrette, garlic, and basil work really well together. The recipe is stored in my binder and I am sure I will be making it again in the none too distant future. It's an unbelievably simple recipe to make, but one of the best I have tried in a while.

nickd76's picture
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I making this for my dinner tonight, i've been shopping and bought all the ingredients apart from red wine vinegar as I have some white and they are normally interchangeable. Looks like a great recipe by the way.

In step two, the recipe states "fry the lardoons until crisp and turning brown." But I could not find any Lardoons at the shop, so i'm just going to use oak smoked Lardons in their place, I hope this will be ok :) hehe.

elsvuijsters's picture
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little mistake above...I use 1/2 lbs. or 250 gr. of potato,sorry...!

elsvuijsters's picture
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very,very good salad! I have cooked this several times over the years and every time we enjoy it again.I cook only 250gr. or 1 lb. of potatoes and the rest as is written in the recipe and it is perfect for the two of us!
It reminds me of the Belgium Salad.Salade Liègeoise!

delsh21's picture
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Very tasty. I happened to have all the ingredients and needed to use them all up but I was surprised by how good it was. I'll make sure I always have the ingredients for this as it makes an ideal lazy mid-week dinner

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