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Cooking 101
We love how simple and straightforward this recipe is. When baby potatoes and green beans are hitting the markets for spring, it’s on the menu at least once a week. This is also a super elegant dinner party dish, and it makes the perfect meal-prep or salad in a jar! So many possibilities.
Baby potatoes are perfect for this dish, you don’t even have to peel them! Use the same water to quickly blanch your green beans. If you’re serving it later, shock everything in an ice bath to cool it quickly.
½ Lb. baby potatoes
Salt
1 Lb. green beans, ends trimmed
4 hard boiled eggs, peeled and sliced
1 (5 oz) can tuna in olive oil, flaked
Place the potatoes in a medium pot and add enough water to cover them. Add a pinch of salt and place it over high heat. Bring to a boil, then cook until the potatoes are tender but still holding a shape, about 8-12 minutes.
Using a slotted spoon, scoop the potatoes out (saving the boiling salted water) and set them aside to cool down. Add the green beans to the water and cook for a minute until the beans are bright green and tender.
To assemble the salad, place the potatoes, beans and eggs in a serving bowl and squeeze ½ a pouch of the Edamame Green Goddess over it. Top it with the tuna and serve immediately.
A creamy, edamame-based dressing with pops of fresh basil, tingly (not hot) serrano pepper, and zesty lime juice. Drizzle it on everything—yep, even…
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