Lunch Box Green Bean Potato Salad

11 10 404
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 1
Lunch Box Green Bean Potato Salad
Health Highlights


2 potato Potato (chopped, boiled)
1/3 cup Green/yellow string beans, raw (boiled 2 minutes and blanched)
5 tomato Cherry Tomatoes (halved or whole)
1 medium egg Egg (hard-boiled, chopped)
1 tbsp Basil, fresh (minced)
1 tbsp Parsley, fresh (minced)
20 ml Extra virgin olive oil (for dressing)
1 1/2 tsp Apple cider vinegar (for dressing)
1 clove(s) Garlic (crushed, for dressing)
1/4 tsp Dijon mustard (for dressing)
1/4 tsp Honey (for dressing)


Hard Boiled Egg:

  • Place eggs in a pot of water 1 inch above egg
  • Bring water to a rolling boil
  • Turn off heat and cover eggs 
  • Let sit for 10-12 minutes
  • Remove from water using a strainer and rinse under cold water
  • Peel and prepare as desired

Boiled Potato:

  • Bring water to a boil
  • Add potatoes and cook in gently boiling water until potatoes are tender; 15-20 minutes


1. Place dressing ingredients in a small bowl and whisk.

2. Combine salad ingredients in a bowl mixed with dressing. and toss ingredients together. 

3. Serve warm or cold.

Nutrition Facts

Per Portion

Calories 404
Calories from fat 214
Calories from saturated fat 45
Total Fat 23.8 g
Saturated Fat 5.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 15.1 g
Cholesterol 191 mg
Sodium 109 mg
Potassium 1342 mg
Total Carbohydrate 38 g
Dietary Fiber 8.7 g
Sugars 13.3 g
Protein 13.3 g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 4.6

Energy sources


Meal Type(s)