Potato and bean salad

Name: Potato and bean salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 500 g green beans; 7-10 Tbsp Salt; 2 Eggs; 50 g Bacon; 2 red onions; 4 TABLESPOONS Wine vinegar; 125 ml Vegetable broth (instant); 7-10 Tbsp white pepper; 1 TEASPOON Sugar; 4 TABLESPOONS Yoghurt Salad Cream; 150 g low-fat yoghurt; 7-10 Tbsp Curry

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg waxy potatoes
500 g green beans
7-10 Tbsp Salt
2 Eggs
50 g Bacon
2 red onions
4 TABLESPOONS Wine vinegar
125 ml Vegetable broth (instant)
7-10 Tbsp white pepper
1 TEASPOON Sugar
4 TABLESPOONS Yoghurt Salad Cream
150 g low-fat yoghurt
7-10 Tbsp Curry

Directions

1
Wash the potatoes and cook them for about 20 minutes in boiling water, rinse with cold water, peel and let them rest. Clean, wash and cut the beans into bite-sized pieces. Cook in boiling salted water for 15-20 minutes. Boil eggs for about 8 minutes, rinse cold and peel. Cut the bacon into pieces and leave them crispy in a pan.
2
Drain beans and toss in bacon fat. Cut potatoes and eggs into slices, fold in carefully. Peel onions, cut into rings. Heat vinegar and broth. Season with salt, pepper and sugar. Add onion rings. Pour over prepared salad ingredients while still hot, let stand for 15 minutes. Mix yoghurt salad cream and yoghurt. Season with salt, pepper and curry.
3
Add onion rings. Pour over prepared salad ingredients while still hot, let stand for 15 minutes. Mix yoghurt salad cream and yoghurt. Season with salt, pepper and curry. Drizzle over the salad or fold in. Grilled shashlik tastes good with it