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🥗 Colorful salad with potatoes, beans, prawns and egg

474 kcal · 30 min · 4 servings

Ingredients

• 4 tbsp natural yogurt
• 2 tbsp mayonnaise
• 1 tsp medium-hot mustard
• 1 tsp ketchup
• 1 tbsp white wine vinegar
• cayenne pepper
• 0.5 bunch parsley
• 1 red chili pepper
• 12 large shrimp
• 4 tbsp olive oil
• 200 g green beans
• salt
• 400 g waxy potatoes
• 2 spring onions
• 1 bunch arugula
• 16 quail eggs (boiled)

Instructions

1. 1. Wash the beans and remove any tough ends.
2. 2. Bring water to a boil, add salt and cook the beans for 3 to 4 minutes.
3. 3. Drain the beans, rinse them with cold water and let them drain well.
4. 4. Wash the potatoes and cook them in salted water for about 25 minutes.
5. 5. Wash the spring onions and slice them into thin rings.
6. 6. Wash the rocket, remove any wilted greens and spin it dry.
7. 7. Peel the boiled eggs and halve them.
8. 8. Mix yogurt, mayonnaise, mustard, ketchup and vinegar in a bowl.
9. 9. Season the sauce with salt and cayenne pepper to taste.
10. 10. Wash the parsley, shake it dry and cut the leaves into fine strips.
11. 11. Wash the chili, cut it lengthwise and remove the seeds.
12. 12. Cut the chili into thin strips.
13. 13. Heat 2 tablespoons of oil in a hot pan.
14. 14. Fry the prawns for 2 to 3 minutes, turning occasionally.
15. 15. Season the prawns with salt and cayenne pepper.
16. 16. Drain the potatoes, shock them with cold water and peel them.
17. 17. Slice the potatoes.
18. 18. Mix the potato slices with the eggs, rocket, prawns, chili, beans and spring onions.
19. 19. Add some oil and season the salad with freshly ground pepper.
20. 20. Arrange the salad on plates.
21. 21. Fill the salad dressing into small bowls.
22. 22. Sprinkle the sauce with the parsley strips.
23. 23. Serve the sauce separately with the salad.
24. 24. Serve fresh baguette on the side if desired.

Nutrition per serving

• kcal: 474
• Protein: 38 g · Fett/Fat: 25 g · Carbs: 23 g