Bean and potato salad

Name: Bean and potato salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g waxy potatoes; 7-10 Tbsp Salt; 250 g Beans; 1/4 l Vegetable broth (instant); 7-10 Tbsp Pepper; 3 Onions; 50 g streaky smoked bacon; 1 TABLESPOON Oil; 150 g liquid sour cream; 400 g Matie's fillets; 1/2 bunch Chives; 7-10 Tbsp Lemon and parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g waxy potatoes
7-10 Tbsp Salt
250 g Beans
1/4 l Vegetable broth (instant)
7-10 Tbsp Pepper
3 Onions
50 g streaky smoked bacon
1 TABLESPOON Oil
150 g liquid sour cream
400 g Matie's fillets
1/2 bunch Chives
7-10 Tbsp Lemon and parsley

Directions

1
Wash the potatoes and cook in boiling salted water for 20 minutes. Quench cold, peel and let it rest for a while. In the meantime clean and wash the beans and cut them into bite-sized pieces. Cook in boiling broth for 15 minutes.
2
Season with pepper. Cut the potatoes into slices. Pour beans and hot broth over them. Cover and leave to stand for 30 minutes. Peel onions, cut one into rings, dice the rest finely. Dice bacon as well.
3
Leave to cool in hot oil until crisp. Add diced onion and deglaze with sour cream. Season with salt and pepper. Arrange potato salad with cream sauce and matie with onion rings on a plate.
4
Wash the chives, cut them into small rolls and sprinkle over them. Serve garnished with lemon and parsley.