🍽️ Potato and Bean Salad with Arugula

Name: Potato and Bean Salad with Arugula
Total time: 30 min
Yield: 4 servings
Ingredients: 750 g new potatoes; salt; 400 g green beans; 100 g arugula; 1 untreated lemon; 2 handfuls basil; 1 clove garlic; 2 tbsp pine nuts (roasted); 6 tbsp olive oil; 4 tbsp white balsamic vinegar; 1 tsp hot mustard; 2 tbsp grated parmesan; pepper; freshly grated parmesan (for garnish)

415 kcal · 30 min · 4 servings

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Ingredients

750 g new potatoes
salt
400 g green beans
100 g arugula
1 untreated lemon
2 handfuls basil
1 clove garlic
2 tbsp pine nuts (roasted)
6 tbsp olive oil
4 tbsp white balsamic vinegar
1 tsp hot mustard
2 tbsp grated parmesan
pepper
freshly grated parmesan (for garnish)

Instructions

1. Thoroughly wash the potatoes under running water.
2. Place the potatoes in a pot with salted water.
3. Cook the potatoes for about 25 minutes until tender.
4. Rinse the beans under running water.
5. Remove the hard ends and any tough fibers from the beans.
6. Place the beans in a pot with salted water.
7. Cook the beans for about 8 minutes (this is called blanching, i.e., brief cooking in boiling water).
8. Drain the beans and rinse them with cold water to stop the cooking process.
9. Let the beans drain well in a colander.
10. Rinse the arugula under running water.
11. Remove woody stems or unattractive leaves from the arugula.
12. Dry the arugula in a salad spinner or with a kitchen towel.
13. Tear the arugula into smaller, bite-sized pieces if necessary.
14. Let the cooked potatoes cool on a plate until they are lukewarm.
15. Cut the cooled potatoes into bite-sized cubes or pieces.
16. Thinly slice the lemon peel, avoiding the white pith.
17. Squeeze the juice from the lemon.
18. Rinse the basil briefly under running water.
19. Shake the basil dry.
20. Pluck the basil leaves from the stems.
21. Place the lemon peel, the peeled garlic clove, and the pine nuts in a mortar.
22. Crush the ingredients roughly in the mortar.
23. Add the oil gradually while crushing.
24. Continue grinding the mixture into a coarse paste.
25. Stir the balsamic vinegar into the paste.
26. Stir the mustard into the paste.
27. Stir the grated Parmesan into the paste.
28. Stir the vinegar into the paste.
29. Add a little water if necessary to adjust the consistency.
30. Season the dressing with salt and pepper to taste.
31. Mix the potatoes, beans, and arugula in a large bowl.
32. Pour the pesto dressing over the salad.
33. Plate the salad.
34. Garnish the salad with freshly grated Parmesan.
35. Serve the salad immediately.

Nutrition per serving

kcal: 415
Protein: 12 g · Fett/Fat: 23 g · Carbs: 39 g