Potato salad with broad beans

Name: potato salad with broad beans
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Dutch
Ingredients: 300 g solid potatoes cleaned up; 1 business suit broad beans 300 g, frozen; 1 lemon cleaned up; 1 shallot shredded; 5 el olive oil extra vierge; 1 tl mustard; 1 el Red wine vinegar; 40 g walnuts coarsely chopped

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).

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.

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Nutrition

345Calories

Sodium3% DV75mg

Fat40% DV26g

Protein16% DV8g

Carbs7% DV21g

Fiber8% DV2g

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