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Green Bean Potato Salad for Lunch Box

A summery potato salad topped with crunchy green beans and hard-boiled eggs.

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30 min
4
25 min

  • Ingredients

    • 8 medium potatoes
    • 300g green beans
    • 6 eggs
    • 200g crispy bacon
    • 3/4 cup mayonnaise
    • 2 tbsp Dijon mustard
    • 1 green onion
    • Fresh chives
    • Salt, pepper

  • Preparation

    -Cook the potatoes in boiling salted water for 20-25 minutes

    -Cook the eggs for 9 minutes in boiling water, then plunge them into iced water

    -Blanch the green beans for 3 minutes, cool them

    -Cut the potatoes into cubes, peel and cut the eggs in half

    -Mix mayonnaise, mustard and seasonings

    -Distribute the salad in the containers, decorate with eggs and chives

For the adventurers

Notes and tips

-Potatoes should be cooled completely before adding the dressing.
-Bacon can be added the same morning to preserve its crunch.
-Eggs will be easier to peel if they are immersed in ice water after cooking.
-The dressing can be served on the side to keep the vegetables crisp.
-This salad can be enjoyed cold or at room temperature.