Zesty Herbs Warm Potato and Green Bean Salad
A warm potato and green bean salad with cherry tomatoes, boiled eggs and a Dijon shallot dressing, enough for six. Zesty Herbs gives the dressing a bistro-style herb flavour, and tossing the potatoes while warm lets them soak it all up.
Ingredients
- 2 lb Baby potatoes
- 3 cups Green beans
- 4 Eggs
- 1 cup Cherry tomatoes
- ¼ cup Olive oil
- 2 tbsp White wine vinegar
- 1 tsp Dijon mustard
- 1 Shallot
- Salt
- 5 scoops Zesty Herbs FLAVRBOMBS™
You will need
- Large pot
- Small saucepan
- Large mixing bowl
- Small jar
- Knife
- Cutting board
Method
Cook the potatoes, beans and eggs
- Halve any larger potatoes and boil them in salted water for 12 to 15 minutes, adding the trimmed green beans for the last 3 minutes. Drain.
- At the same time, boil the eggs for 9 minutes, cool them in cold water, then peel and quarter.
Make the dressing
- Finely chop the shallot. Shake with the olive oil, vinegar, Dijon, a pinch of salt and 3 scoops of Zesty Herbs in a small jar.
Toss while warm
- Toss the warm potatoes and beans with the dressing straight away, so the potatoes soak it up.
- Halve the tomatoes and fold them in.
Plate and enjoy
- Arrange the eggs over the top and sprinkle with 2 scoops of Zesty Herbs. Serve warm or at room temperature.
Zesty Herbs is in the Family Favourites 6-pack.
Shop the bundle: Family Favourites 6-pack
