This healthy new potato salad is an easy potato salad recipe with a difference. This fall salad combines green beans and new potatoes with other fresh veggies, quails eggs, and a simple vinaigrette. The result is a comforting, wholesome, and healthy meal-prep option that's gluten-free, meat-free, and nutritious!
Step 1. Prepare the cooked elements. There are three elements that need to be cooked; eggs, beans, and potatoes- and can be done at the same time. Boil the potatoes* whole until tender, this usually takes me 15-20 minutes. Hard-boil the eggs too. This will take just 2-3 minutes if using quails eggs or 8-10 for chickens eggs.**
Meanwhile, steam the green beans for between 5-8 minutes, until tender. You can also boil them - but I prefer the results of steaming them more.
Once cooked, drain the eggs/potatoes and either plunge into an ice bath or run under cold water to cool down rapidly. Then, peel the eggshells.
Step 2. Prepare the dressing. First finely chop the chives and then, in a small bowl, whisk together all of the vinaigrette ingredients. Season with a little salt and pepper, to taste.
Step 3. Prepare remaining ingredients & assemble. Thinly slice the pepper, chop the baby onions roughly, and optionally you could also chop the olives. I tend to leave the tomatoes whole so the juice doesn't run as it sits in the fridge. Though, if you're serving immediately, feel free to chop them, if preferred.
To assemble the salad jar, first add the potatoes, eggs, and dressing. Then add the remaining vegetables, topped with a handful of microgreens.
How To Store
Keep refrigerated and consume within 4-5 days. Make sure to keep the jar standing up so the dressing doesn't mix with the rest of the ingredients until you're ready to eat it.When you're ready to eat the salad, then just toss to combine! If you leave a little extra space at the top of the jar then you can just shake it, to combine.
* Top Tip: For extra flavor, cook the potatoes in vegetable stock instead of salted water.** Note - You can boil the eggs in the same water as the potatoes. The boiled water will kill and bacteria on the eggshells, and you'll save having to deal with an extra pot.
If you want more substantial greens in the salad then swap out the microgreens for larger varieties like mixed salad leaves, lettuce, spinach, kale, etc.
Feel free to chop the potatoes in half or even quarters, to reduce the cooking time. Though, this will also affect the texture of the potatoes in the dish.
Optional Salad Ingredients:There are lots of ways that you can adapt and customize this recipe to your liking. This includes adding a variety of extra ingredients.
Cheese - Because of the potato-heavy nature of this salad, I usually omit more decadent salad additions like cheese. However, feel free to crumble in a little blue cheese, Goat Cheese, or feta. I tend to like strong-flavored cheeses with this combination of ingredients.
Dried Cranberries - Usually I avoid mixing dried fruits into my salads, but this is a match that works particularly well - if you like the sweet and savory combination.
Grains - I'll sometimes add a small amount of cooked quinoa to this salad for extra protein and texture. Just 1-2 tablespoon per serving should be more than enough
Optional Dressing Ingredients:
You could also use some crushed garlic within the salad dressing for extra flavor. The vinegar will help to mellow the harsh bite of raw garlic.
Add some Dijon mustard or Homemade yellow Mustard along with the garlic and above ingredients for a simple mustard vinaigrette.
You can experiment with using white wine vinegar or red wine vinegar in the vinaigrette for different flavor profiles.
A spoonful of celery seed to the vinaigrette is optional but very reminiscent of some classic potato salad flavors.