Filter
Reset
Sort ByRelevance
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).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
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.
Blogs that might be interesting
-
20 minLuncholive oil, serrano ham, fresh fig, soft goat cheese, honey, arugula, radicchio, balsamic vinegar, mustard, olive oil,rucola salad with gratin figs -
30 minAppetizersoba noodles, shiitake, peanut oil, asparagus tips, Sesame seed, Japanese soy sauce, peanut butter with pieces of nut, sesame oil, lime juice, rice skin, fresh coriander, young leaf lettuce with baby spinach, smoked duck breast fillet,rice-leaf spring lilies with duck -
50 minAppetizerchicken breast, fresh thyme, bay leaf, mace, broad beans, bacon, lemon juice, green beans, snow peas, garden peas, stoneleeks,green bean soup -
150 minAppetizerfresh cod fillet, Red pepper, lime, fresh ginger, granulated sugar, fresh coriander,ceviche of cod
Nutrition
345Calories
Sodium3% DV75mg
Fat40% DV26g
Protein16% DV8g
Carbs7% DV21g
Fiber8% DV2g
Loved it