027 / 100 · Bright Bowls and Satisfying Salads
Green Goddess Potato and Egg Bowls
4 main-course bowls Active 25 min Total 50 min
Potatoes and eggs make a substantial bowl, but a green herb dressing changes the mood completely. This version of green goddess uses yogurt, parsley, chives, and a little tarragon, without anchovies or pungent raw garlic. Green beans add crispness alongside the tender potatoes. Serve the components in generous pieces, with the dressing spooned over rather than mixed through. It keeps the egg quarters recognizable and gives the herbs a chance to stand out.
Boil the potatoes from cold
Starting potato pieces in cold water helps their centers and outsides heat more evenly. Cut the pieces to a similar size and stop cooking as soon as a fork slides in easily. Overcooked potatoes split when tossed and can make the dressing look cloudy. Drain them well and let their steam escape while you finish the other components. They can be warm when served, but should not be dripping cooking water.
An egg that slices cleanly
A short ice bath stops the egg cooking and makes handling easier. Crack the shells all over, then peel under a little cool running water if needed. Use a clean sharp knife to quarter the eggs, wiping it between cuts. Firm yolks are easier to arrange than jammy ones and suit a bowl that may sit for a few minutes while everyone comes to the table.
Tarragon needs a light hand
Tarragon has a distinctive anise-like aroma, so a teaspoon is enough beside the larger amounts of parsley and chives. Chop it finely before blending. Taste the dressing after adding the herbs rather than adding more automatically. The measured tablespoon of water makes it spoonable; if your yogurt is unusually thick, another teaspoon is plenty. Keep the dressing cold until assembly, then let it meet the warm potatoes in the bowl.
Ingredients
- 1 1/2 pounds (680 g) small waxy potatoes, cut into 1-inch pieces
- 4 large eggs
- 8 ounces (225 g) green beans, trimmed and halved
- 3/4 teaspoon fine salt, divided
- 3/4 cup (180 g) plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon water, plus 1 teaspoon if needed
- 1/4 cup chopped fresh parsley
- 2 tablespoons finely snipped chives
- 1 teaspoon finely chopped fresh tarragon
Set out
Large saucepan, Small saucepan, Blender or small food processor, Bowl of ice water
Allergens
Egg, milk. Check ingredient labels and substitutions.
Make it
- Put the potatoes in a large saucepan and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil, reduce to a simmer, and cook for 12–15 minutes, until just tender.
- Meanwhile, put the eggs in a small saucepan, cover with water, and bring to a boil. Cover, remove from the heat, and leave for 12 minutes. Transfer to ice water for 5 minutes, then peel and quarter; whites and yolks should be firm.
- Add the green beans to the potato water for the final 4 minutes of cooking. Drain the vegetables thoroughly and let steam escape.
- Blend the yogurt, olive oil, lemon juice, tablespoon water, parsley, chives, tarragon, and remaining 1/4 teaspoon salt until green and mostly smooth. Add the extra teaspoon water only if needed for a spoonable consistency.
- Divide the potatoes and green beans among 4 bowls. Arrange 4 egg quarters in each and spoon the herb dressing over the top. Serve immediately.
A useful detail
Use waxy potatoes, such as small Yukon Golds or red potatoes, so the pieces stay intact. The title describes the herb dressing, not a commercial seasoning mix.
Make it your own
- Replace tarragon with 1 teaspoon chopped dill for a different herbal finish.
- Use asparagus cut into 2-inch pieces instead of green beans, simmering it for 3 minutes.
Keep it well
Refrigerate components separately within 2 hours at 40°F/4°C or below for up to 3 days. Serve leftovers cold. If reheating potatoes and beans, heat to 165°F/74°C before adding the chilled eggs and dressing.