Bean salad with potatoes and egg

Name: Bean salad with potatoes and egg
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g waxy potatoes; 250 g Wax beans; 250 g green beans; 4 Eggs (size M); 1 kg broad beans; 1 TEASPOON + 4 tablespoons sunflower oil; 100 g Ham Nuggetz; 2 (80 g each) red onions; 4 TABLESPOONS White wine vinegar; 100 ml Vegetable broth (instant); 1 TABLESPOON Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g waxy potatoes
250 g Wax beans
250 g green beans
4 Eggs (size M)
1 kg broad beans
1 TEASPOON + 4 tablespoons sunflower oil
100 g Ham Nuggetz
2 (80 g each) red onions
4 TABLESPOONS White wine vinegar
100 ml Vegetable broth (instant)
1 TABLESPOON Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Wax and green beans clean, wash and cook in boiling water for about 12 minutes until al dente. In the meantime, boil eggs for about 10 minutes in boiling water until hard.
2
Peel the broad beans from the pod and blanch in boiling water for 2-3 minutes. Remove the broad beans and rinse in cold water. Drain potatoes and rinse with cold water. Heat 1 teaspoon of oil in a small, coated frying pan and leave diced ham in it until crispy.
3
Drain the beans and rinse with cold water. Drain the eggs and rinse with cold water. Remove the white skin from the broad beans. Peel and slice the eggs. Peel and slice the potatoes.
4
Peel onions and cut them into fine strips. Put the prepared ingredients in a large bowl. Mix vinegar, stock and mustard, season with salt, pepper and sugar. Add 4 tablespoons of oil.
5
Pour over the salad ingredients.