Warm potato & green bean salad with a soft egg

Warm potato & green bean salad with a soft egg

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(8 ratings)

Prep: 10 mins Cook: 30 mins


Serves 2
A satisfyingly seasonal salad

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal589
  • fat37g
  • saturates8g
  • carbs46g
  • sugars7g
  • fibre5g
  • protein22g
  • salt1.9g
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  • 500g salad potatoes
  • 200g green bean, trimmed
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 large ripe tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 100g lardons
  • 1 garlic clove, chopped
  • few basil leaves, shredded
  • 1 tbsp red wine vinegar


  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.

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Comments, questions and tips

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31st Oct, 2015
This is a great meal, filling but light. I always use smoked salmon instead of the lardons, that works really well too!
24th Jun, 2014
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.
22nd Jan, 2013
This is a lovely simple recipe but I enjoy it every single time. A total winner.
12th Jul, 2012
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.
12th Jul, 2012
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.
9th Apr, 2011
little mistake above...I use 1/2 lbs. or 250 gr. of potato,sorry...!
9th Apr, 2011
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!
18th Feb, 2011
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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