Lukewarm Potato and Green Bean Salad with Egg, Feta and Olives

A lukewarm salad of waxy potatoes and green beans, finished with eggs, feta, olives and capers. With lemon and plenty of olive oil, it becomes a fresh, filling main course.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 300 g waxy potatoes
• 150 g green beans
• 2 pc eggs
• 0.5 pc red onion
• 40 g black olives, pitted
• 1 tbsp capers
• 60 g feta
• 1 pc lemon
• 2 tbsp olive oil
• 1 pc garlic
• 1 bunch parsley
• 0.5 bunch mint
• salt
• pepper

Method

1. Wash the potatoes and cook them in salted water for about 15 minutes, until just tender. Drain, let cool briefly, and cut into slices or cubes.
2. Trim the green beans, halve them, and blanch them in boiling salted water for about 4 minutes until just tender. Drain and refresh under cold water.
3. Hard-boil the eggs for 8 minutes, cool them, peel them, and halve them.
4. Slice the onion into fine rings and soak them briefly in cold water to mellow their bite; then drain.
5. Halve the lemon, zest one half, and squeeze the juice. Finely chop the garlic and roughly chop the parsley and mint.
6. Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, the lemon zest, garlic, salt and pepper to make a dressing.
7. Gently toss the potatoes, beans, onion rings, olives and capers in a bowl with the dressing, and season with salt and pepper to taste.
8. Crumble the feta, fold in the herbs, and divide the salad between two plates. Arrange the eggs on top and drizzle with a little olive oil.