Potato-bean salad (man)

Name: Potato-bean salad (man)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 3
Ingredients: 1.25 kg waxy potatoes; 1/8 l Vegetable broth (instant); 1 1/2 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp salt, pepper; 100 g frozen peas; 1 can(s) (425 ml) Kidney Beans; 1 small stick of leek (leek); 100 g cooked ham; 1 collar Chives; 150 g Salad Mayonnaise; 300 g Whole milk yoghurt

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 3

1.25 kg waxy potatoes
1/8 l Vegetable broth (instant)
1 1/2 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar
7-10 Tbsp salt, pepper
100 g frozen peas
1 can(s) (425 ml) Kidney Beans
1 small stick of leek (leek)
100 g cooked ham
1 collar Chives
150 g Salad Mayonnaise
300 g Whole milk yoghurt

Directions

1
Cook the potatoes in water for about 20 minutes. Drain, quench, peel and let cool off. Bring the stock to the boil, season with vinegar, sugar and pepper. Cut potatoes into slices, pour the stock over them and let them stand for about 30 minutes. Defrost the peas. Drain beans, rinse and drain.
2
Cut leek into fine rings. Cut ham into cubes. Cut chives into fine rolls. Mix mayonnaise and yoghurt, season with salt, pepper and sugar. Lift potatoes, beans, leek, peas, chives and yoghurt sauce. Season and arrange
3
Waiting time approx. 1 hour