Potato, Egg and Green Bean Salad

This salad is light and fresh with a perfect combination of tastes. What I love about this recipe is that there is no mayonnaise in the salad, making it totally a guilt free, healthy option for you. The minced garlic yields a subtle taste to the potatoes and the vinegar a nice tangy taste to the whole salad. As I did not have Parmesan at home, I have substituted it by smoked Gouda cheese which also tasted great, lending a lovely smoky flavor to the whole salad. 

It is amazing how with just a few ingredients you can turn up with a great dish that tastes equally good and is so healthy. 

You can have this salad either as a zesty side dish or it is tasty enough to make a complete meal out of it.

Ingredients (Adapted from recipe by Chef Maurizio Raselli, Hyatt Regency)

100 gms diced beans

100 gms diced potatoes

3 tbsp shallots, chopped

2 Tbsp extra virgin olive oil

1 Tbsp white vinegar

1/2 tsp minced garlic

50 gms aged Parmesan cheese (I used Smoked Gouda instead)

4 boiled eggs,cut into half

rocket leaves

parsely

Method

Cook the beans whole in boiling water for about 5 minutes.

Trim the ends of the beans and split them in two following the natural line.

Cook the  diced potatoes in water till soft.

In a bowl, mix the beans and slightly mashed potatoes.

Add the grated Parmesan/ smoked Gouda cheese, extra virgin olive oil, shallots (or use regular onions in its place), mint leaves and chopped parsely.

Plate it nicely with some rocket leaves underneath and fresh grated parmesan on top as garnish.

Serve warm plated along with the boiled eggs.