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Potato salad with broad beans
 
 
4 ServingsPTM40 min

Potato salad with broad beans


A tasty Dutch recipe. The vegetarian starter contains the following ingredients: firm potatoes (scrubbed), broad beans (300 g, frozen), lemon (scrubbed), shallot (chopped), olive oil (extra virgin), coarse mustard, red wine vinegar and walnuts (coarsely chopped).

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Directions

  1. Boil the potatoes in the peel in water with a little salt in about 20 minutes until done. Drain, allow to cool slightly, and cut thinly in length.
  2. Meanwhile, cook the green beans according to the instructions on the packaging. Drain, allow to cool slightly and remove the light green fleece around the beans.
  3. Grate the yellow skin of the lemon and squeeze out the fruit. Mix the potatoes, green beans, lemon zest and shallot in a bowl. Beat the oil with the mustard and the vinegar into a dressing. Season with the lemon juice, pepper and salt. Mix the dressing and the walnuts with the salad.


Nutrition

345Calories
Sodium3% DV75mg
Fat40% DV26g
Protein16% DV8g
Carbs7% DV21g
Fiber8% DV2g

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