🍽️ Classic Potato and Green Bean Salad

Name: Classic Potato and Green Bean Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g new potatoes; salt; 150 g green beans (e.g. Kenya beans); 1 bunch spring onions; 1 clove garlic; 30 g capers (jar; 2 tbsp); 2 tbsp olive oil; 100 ml vegetable broth; 4 egg tomatoes; 100 g black pitted olives (black, pitted); 4 tbsp white wine vinegar; pepper (from the mill)

242 kcal · 30 min · 4 servings

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Ingredients

600 g new potatoes
salt
150 g green beans (e.g. Kenya beans)
1 bunch spring onions
1 clove garlic
30 g capers (jar; 2 tbsp)
2 tbsp olive oil
100 ml vegetable broth
4 egg tomatoes
100 g black pitted olives (black, pitted)
4 tbsp white wine vinegar
pepper (from the mill)

Instructions

1. Wash the potatoes thoroughly under running water.
2. Cut the potatoes into four equal pieces.
3. Bring a large pot of salted water to a boil.
4. Add the potato pieces to the boiling water.
5. Cook the potatoes for about 20 to 25 minutes until tender.
6. Drain the cooking water and let the potatoes drain briefly.
7. Wash the green beans under running water.
8. Remove the hard stem ends and any strings from the beans.
9. Bring a new pot of salted water to a boil.
10. Cook the green beans for 6 to 8 minutes until al dente.
11. Remove the beans with a slotted spoon and rinse them immediately with cold water.
12. Let the beans drain well in a colander.
13. Wash the spring onions thoroughly.
14. Remove the wilted outer leaves and the root ends.
15. Slice the spring onions into thin rings.
16. Peel the garlic cloves.
17. Mince the garlic very finely.
18. Chop the capers coarsely.
19. Heat the oil in a pan.
20. Add the spring onion rings and the minced garlic to the hot pan.
21. Sauté the vegetables over medium heat for 2 to 3 minutes.
22. Add the coarsely chopped capers to the pan.
23. Pour the broth into the pan.
24. Let the mixture simmer over low heat for about 5 minutes.
25. Wash the tomatoes under running water.
26. Cut the tomatoes in half through the middle.
27. Cut out the hard stem areas from the tomatoes in a wedge shape.
28. Cut the deseeded tomatoes into wedges.
29. Add the cooked potatoes and green beans to a large bowl.
30. Mix the vegetables with the caper mixture from the pan.
31. Add the tomato wedges to the bowl.
32. Mix the salad with the olives and the vinegar.
33. Season the salad to taste with salt and pepper.
34. Divide the lukewarm or cold salad onto four plates.

Nutrition per serving

kcal: 242
Protein: 6 g · Fett/Fat: 9 g · Carbs: 33 g