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Healthy Potato, Green Bean & Egg Salad with Red Wine Vinaigrette

This light and healthy recipe combines tender potatoes, crisp green beans, and perfectly soft-boiled eggs, all tied together with a tangy red wine vinaigrette.
Perfect for spring or summer meals, this salad is fresh, flavorful, and easy to prepare for a nutritious dish that everyone will enjoy.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Salad
Cuisine French Inspired
Servings 6
Calories 232 kcal

Equipment

  • Large pot
  • Medium pot
  • Small bowl
  • Slotted spoon

Ingredients
  

For the Red Wine Vinaigrette:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 garlic cloves minced
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper to taste

For the Salad:

  • 1 1/2 pounds small white potatoes
  • 4 large eggs
  • 1 pound green beans preferably French haricots verts, trimmed
  • 3 tablespoons roughly chopped fresh herbs such as parsley, dill, or chives
  • Kosher salt and freshly ground black pepper to taste

Instructions
 

  • Make the Vinaigrette: Combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, kosher salt, and black pepper in a small bowl. Whisk until smooth and set aside for later.
  • Cook the Potatoes: Fill a large pot with water and add a generous tablespoon of salt. Bring it to a boil, then lower the heat to a gentle simmer. Add the potatoes and cook until they are tender, about 20 minutes. Use a slotted spoon to transfer the cooked potatoes to a cutting board and let them cool.
  • Prepare the Eggs: While the potatoes are cooking, bring a medium pot of water to a boil. Reduce the heat slightly, gently place the eggs in the water, and cook them for 8 minutes to achieve a soft, jammy yolk. Transfer the eggs to an ice bath to cool for a few minutes. Once cooled, peel the eggs and cut them in half.
  • Blanch the Green Beans: Bring the medium pot of water back to a boil and add the trimmed green beans. Cook for 4–5 minutes, just until tender. Drain the green beans and immediately place them in the ice bath to stop the cooking process. Once cooled, pat them dry with a paper towel.
  • Assemble the Salad: Slice the cooled potatoes into halves or quarters, depending on their size. In a large bowl, combine the potatoes, green beans, and chopped herbs. Drizzle the vinaigrette over the mixture and toss gently to coat everything evenly. Arrange the egg halves on top and season with extra salt and pepper before serving, if desired.

Notes

Storage: This salad can be stored in an airtight container in the refrigerator for 3–4 days.
Helpful Tip: Smaller potatoes, such as fingerlings or marble varieties, work wonderfully in this recipe. If using these, reduce the cooking time by up to 10 minutes.

Nutrition

Serving: 11/2 cupsCalories: 232kcalCarbohydrates: 23gProtein: 8gFat: 13gSaturated Fat: 2gCholesterol: 123mgSodium: 153mgFiber: 5gSugar: 3g
Keyword easy potato salad, green bean salad recipe, healthy food recipes, healthy salad recipe, light vinaigrette dressing, nutritious salad ideas, potato and egg salad, spring recipes
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