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🥗 Fresh Potato and Cucumber Salad with Beans

492 kcal · 30 min · 4 servings

Ingredients

• 250 g dried white beans
• 2 bay leaves
• 1 tsp mustard seeds
• 400 g waxy potatoes
• 1 cucumber
• 1 bunch flat-leaf parsley
• 2 small apples
• 300 g Vienna sausages (from turkey meat; 8 Vienna sausages)
• 8 tbsp apple cider vinegar
• salt
• pepper
• 30 g germ oil (3 tbsp)
• liquid sweetener (to taste)

Instructions

1. 1. Place the beans in a pot.
2. 2. Cover them with 700 milliliters of cold water.
3. 3. Cover the pot.
4. 4. Let the beans soak for at least 12 hours.
5. 5. Bring the beans and the soaking water to a boil.
6. 6. Skim off the rising foam with a slotted spoon.
7. 7. Add bay leaves and mustard seeds.
8. 8. Cover the pot again.
9. 9. Cook the beans for 50 to 60 minutes over low heat.
10. 10. Wash the potatoes thoroughly.
11. 11. Place the potatoes in a second pot.
12. 12. Cover them with water.
13. 13. Bring the water to a boil.
14. 14. Cook the potatoes for about 25 minutes, depending on their size.
15. 15. Drain the potatoes.
16. 16. Rinse them with cold water to stop the cooking process.
17. 17. Peel the potatoes.
18. 18. Let them cool down completely.
19. 19. Wash the cucumber.
20. 20. Remove the hard ends.
21. 21. Peel the cucumber.
22. 22. Cut the cucumber in half lengthwise.
23. 23. Scoop out the seeds with a spoon.
24. 24. Slice the cucumber into approximately 5 millimeter thick slices.
25. 25. Rinse the parsley.
26. 26. Shake it dry.
27. 27. Pluck the parsley leaves from the stems.
28. 28. Wash the apples.
29. 29. Quarter the apples.
30. 30. Remove the core.
31. 31. Halve the apple quarters lengthwise.
32. 32. Slice them crosswise.
33. 33. Place the apple slices in a bowl.
34. 34. Add the cucumber slices.
35. 35. Add two-thirds of the parsley.
36. 36. Mix the ingredients.
37. 37. Pour the cooked beans into a colander.
38. 38. Let them drain.
39. 39. Let them cool down briefly.
40. 40. Remove the bay leaves from the beans.
41. 41. Slice the sausages.
42. 42. Halve the cooled potatoes.
43. 43. Slice the potato halves as well.
44. 44. Add the sausage and potato slices to the apple and cucumber mixture.
45. 45. Mix everything well.
46. 46. Take a small bowl.
47. 47. Whisk the vinegar with salt and pepper.
48. 48. Add the seed oil.
49. 49. Whisk the sauce in with a whisk.
50. 50. Fold the sauce into the salad.
51. 51. Let the salad marinate for about 40 minutes.
52. 52. Season with salt, pepper, and sweetener to taste.
53. 53. Garnish the salad with the remaining parsley.
54. 54. Serve the salad.

Nutrition per serving

• kcal: 492
• Protein: 28 g · Fett/Fat: 21 g · Carbs: 45 g