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🥗 Classic Potato and Egg Salad with Red Onions

368 kcal · 30 min · 4 servings

Ingredients

• 800 g small, waxy potatoes
• salt
• 250 g fresh broad beans (shelled)
• 200 g fresh yellow beans
• 4 eggs
• 2 red onions
• 3 tbsp olive oil
• 120 ml vegetable broth
• 40 ml white wine vinegar
• 1 tbsp fresh chopped parsley
• 1 tsp medium-hot mustard
• pepper (from the mill)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Bring water to a boil and add some salt.
3. 3. Cook the potatoes in it for 25 to 30 minutes until tender.
4. 4. Drain the water and let the potatoes steam for a moment.
5. 5. Cut the potatoes in half crosswise.
6. 6. Check the beans for any defects and wash them.
7. 7. Remove the hard ends of the beans.
8. 8. Bring fresh water to a boil with a pinch of salt.
9. 9. Cook the beans for 5 to 6 minutes (this is called blanching).
10. 10. Drain the beans and rinse them immediately with cold water.
11. 11. Let the beans drain well.
12. 12. Fill a pot with water and boil the eggs in it for 10 minutes.
13. 13. Drain the water from the eggs.
14. 14. Shock the eggs with cold water.
15. 15. Peel the eggs carefully.
16. 16. Peel the red onions.
17. 17. Dice the onions into small cubes.
18. 18. Heat 1 tablespoon of oil in a pot.
19. 19. Sauté the onion cubes in it until translucent.
20. 20. Pour the vegetable broth over the onions.
21. 21. Add half of the vinegar amount.
22. 22. Let the mixture simmer on medium heat for 10 minutes.
23. 23. Place the halved potatoes in a bowl.
24. 24. Add the drained beans.
25. 25. Add the fresh herbs.
26. 26. Pour the hot marinade over the potato mixture.
27. 27. Let the salad marinate for 20 minutes.
28. 28. Stir the mustard into the warm mixture.
29. 29. Add the remaining oil.
30. 30. Add the remaining vinegar.
31. 31. Season the salad with salt and pepper to taste.
32. 32. Plate the salad.
33. 33. Cut the boiled eggs into quarters.
34. 34. Distribute the egg quarters over the salad.
35. 35. Serve the salad immediately.

Nutrition per serving

• kcal: 368
• Protein: 17 g · Fett/Fat: 13 g · Carbs: 44 g