Go Back
+ servings

Potato, Egg and Green Bean Salad with a Garlic Infused Lemon Dressing

Potato, Egg and Green Bean Salad with a Garlic Infused Lemon Dressing...all in one pot!
Servings: 6
Author: Karina - Cafe Delites


  • 6 potatoes , skin on, washed and scrubbed, cubed
  • 4 large , whole eggs
  • 2 cups green beans , washed
  • 2 tablespoons garlic infused olive oil (or 2 tablespoons olive oil mixed with 1 clove garlic, crushed)
  • 1 teaspoon lemon juice
  • 1 teaspoon sea salt (or to taste)


  • Bring potatoes and eggs to the boil in salted water for 8-10 minutes, or until the potatoes are just beginning to soften. Remove eggs with a slotted spoon and place in a bowl filled with cold water to stop the cooking process. *See Notes. (You may need to rinse and refill if the water becomes to warm, or they will continue to cook).
  • Add the green beans to the pot of potatoes and continue to boil until the potatoes have cooked through (pierce with a fork to test), and the green beans have changed in colour to a vibrant green. (Optional: Remove the green beans earlier during cook time if you like them tender-crisp, and place them in a bowl of cold water).
  • Drain the potatoes and green beans; transfer to a large bowl and fill with cold water and ice, again to stop the cooking process.
  • Meanwhile, whisk the olive oil, lemon juice and salt together. When the potatoes have cooled, drizzle the oil mixture over them; peel and slice the eggs and add them over the salad.
  • Serve!


*If you like soft boiled eggs with a semi-runny yolk, remove them after 6 minutes. If you like eggs as they are pictured, remove after 8 minutes. If you like them hard boiled, remove after 10 minutes).