Basil Salad with Potatoes and Boiled Eggs

Basil Salad with Potatoes and Boiled Eggs

Fully flavored with basil

Cooking time
15min
Calories
376kcal
Sodium
394mg
  • Nutrition facts are for one serving.

Ingredients(Servings: 3)

Ingredients(Servings: 3)

3

100 g (3.5 oz.)

1

1

as needed

1 g (0.04 oz.)

(A) Dressing

extra virgin

3 Tbsp

1 & 1/2 Tbsp

a dash

Directions

  1. Peel the potatoes and cut into 5 mm (1/4 in.) rounds.  Place in lightly salted boiling water and boil until still firm.  Remove the green bean stems and cut their length in half.  Boil in salted water keeping slightly firm.
  2. Poach the egg, then slice into 4 pieces lengthwise.  Cut the tomato into 8 wedges.
  3. Combine (A) to make the dressing and dress (1) and the tomatoes.  Serve garnished with the eggs and basil.

Cooking Basics

Green beans - removing stems

Rather that removing one stem at a time, it is much faster to lay the beans with stems facing in the same direction and then cut these off at once.

Tomatoes - wedge cut

Cut the tomato in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and cut into equal-size wedges.

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