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🍽️ Mediterranean potato salad with green beans and goat cheese

317 kcal · 30 min · 4 servings

Ingredients

• 600 g firm-cooking, small potatoes
• salt
• 10 cherry tomatoes
• 3 tbsp pitted olives (black or green)
• 4 anchovy fillets
• 4 sprigs parsley
• 300 g green beans
• 1 stalk celery
• 3 tbsp olive oil
• 75 ml vegetable broth
• 50 ml dry white wine
• pepper (from the mill)
• 180 g goat cream cheese

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes in salted water for about 25 minutes.
3. 3. Drain the potatoes and rinse them with cold water.
4. 4. Let the potatoes drain and peel them.
5. 5. Let the potatoes cool down.
6. 6. Cut the potatoes in halves or slices.
7. 7. Wash the tomatoes.
8. 8. Halve the tomatoes.
9. 9. Drain the olives.
10. 10. Drain the anchovy fillets.
11. 11. Chop the olives and anchovies roughly.
12. 12. Rinse the parsley.
13. 13. Shake the parsley dry.
14. 14. Pluck the parsley leaves off.
15. 15. Chop the parsley roughly.
16. 16. Wash the green beans.
17. 17. Remove the ends of the green beans.
18. 18. Boil the green beans in salted water for 8 to 10 minutes.
19. 19. Drain the green beans.
20. 20. Rinse the green beans with cold water.
21. 21. Let the green beans drain well.
22. 22. Wash the celery.
23. 23. Remove the tough parts of the celery.
24. 24. Slice the celery thinly.
25. 25. Heat the oil in a pan.
26. 26. Sauté the potatoes and beans briefly until they lose their color.
27. 27. Remove the pan from the heat.
28. 28. Mix in the olives, anchovies, tomatoes, and parsley.
29. 29. Pour in the broth and wine.
30. 30. Let the mixture cool down to lukewarm.
31. 31. Season the salad with pepper.
32. 32. Crumble the goat cheese and mix it in.
33. 33. Serve the salad lukewarm.

Nutrition per serving

• kcal: 317
• Protein: 10 g · Fett/Fat: 16 g · Carbs: 31 g