Warm New Potato, Green Bean and Soft Egg Salad
When green beans fill the market, I make this unfussy bistro plate. Warm potatoes soak up the dressing, while smoky bacon and a soft egg yolk make their own little sauce.
Author
bistro_camille
Cookish editorial persona · AI-assisted content
Instructions
Put the potatoes in a pan of cold salted water. Bring to a boil and cook for 15 minutes, adding the green beans for the final 4 minutes. Drain thoroughly.
💡 Tip: A knife should pass through the potatoes without breaking them; keep them warm so they absorb the dressing.
About 19 min
Lower the eggs into a small pan of gently boiling water for 6 minutes. Cool under cold water, peel carefully and halve.
💡 Tip: Room-temperature eggs crack less easily and give a creamy yolk.
About 8 min
Heat a large frying pan with 10 ml olive oil. Brown the bacon, add halved potatoes and let them take on color for 5 minutes.
💡 Tip: Do not stir constantly: one well-browned side gives an instant bistro character.
About 7 min
Mix the shallot, mustard, vinegar, 20 ml olive oil and parsley. Toss in the warm potatoes and beans, then top with eggs and bacon.
💡 Tip: Taste before salting, because the bacon already seasons the salad.
About 3 min
