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MARY AUSTIN
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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Ingredients
Directions
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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.
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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.
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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.
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Nutrition
345Calories
Sodium3% DV75mg
Fat40% DV26g
Protein16% DV8g
Carbs7% DV21g
Fiber8% DV2g
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