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🥗 Fruity Potato and Bean Salad with Matjes

250 kcal · 30 min · 4 servings

Ingredients

• 700 g firm-cooking potatoes
• 0.5 tsp caraway seeds
• salt
• 300 g green beans
• 150 ml classic vegetable broth
• 0.5 bunch chives
• 150 g red-skinned apples (1 small apple)
• 250 g sour cream (1.5% fat)
• 2 tbsp white wine vinegar
• pepper
• 150 g matjes fillets (2 matjes fillets)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes and cumin in a pot with plenty of lightly salted water.
3. 3. Cook the potatoes for about 20 to 25 minutes until tender but still firm.
4. 4. Rinse the potatoes under cold water to stop the cooking process.
5. 5. Peel the cooled potatoes.
6. 6. Let the potatoes cool down completely.
7. 7. Rinse the beans under running water.
8. 8. Drain the beans well.
9. 9. Remove any hard ends or strings from the beans.
10. 10. Slice the beans diagonally into thin pieces.
11. 11. Pour the vegetable broth into a small pot.
12. 12. Bring the vegetable broth to a boil.
13. 13. Add the prepared beans to the boiling broth.
14. 14. Cover the pot.
15. 15. Cook the beans on low heat for 12 to 15 minutes.
16. 16. Slice the cooled potatoes into slices or wedges.
17. 17. Place the potato pieces in a large bowl.
18. 18. Add the hot beans along with the broth to the potatoes.
19. 19. Let the mixture cool down.
20. 20. Rinse the chives under cold water.
21. 21. Shake the chives dry.
22. 22. Cut the chives into fine rings.
23. 23. Wash the apple under running water.
24. 24. Dry the apple with a cloth.
25. 25. Cut the apple into quarters.
26. 26. Remove the core from the apple quarters.
27. 27. Cut the apple pieces into thin wedges.
28. 28. Add the thick milk (Dickmilch) to the salad bowl.
29. 29. Add two-thirds of the chive rings to the bowl.
30. 30. Add the vinegar to the bowl.
31. 31. Gently fold all ingredients into the potato and bean salad.
32. 32. Season the salad with salt and pepper.
33. 33. Let the salad marinate for about 30 minutes.
34. 34. Rinse the matjes fillets briefly under cold water.
35. 35. Drain the matjes fillets.
36. 36. Pat the matjes fillets dry with kitchen paper.
37. 37. Cut the matjes fillets into pieces about 1 cm wide.
38. 38. Taste the salad again and adjust with salt and pepper.
39. 39. Arrange the matjes pieces on top of the salad.
40. 40. Garnish the salad with the remaining chives.
41. 41. Serve the potato and bean salad.

Nutrition per serving

• kcal: 250
• Protein: 14 g · Fett/Fat: 7 g · Carbs: 30 g