Potato-bean salad with feta cheese

Name: Potato-bean salad with feta cheese
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 1.5 kg cook hard. Potatoes; 500 g green beans; 7-10 Tbsp salt, pepper, sugar; 1 big onion; 1-2 TEASPOONS Vegetable broth; 4-5 Tbsp Herb Vinegar; 200 g cherry tomatoes; 4-6 Stem(s) Marjoram; 200 g Sheep's cheese; 5 TABLESPOONS light salad cream; 300 g Skimmed milk yoghurt

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

1.5 kg cook hard. Potatoes
500 g green beans
7-10 Tbsp salt, pepper, sugar
1 big onion
1-2 TEASPOONS Vegetable broth
4-5 Tbsp Herb Vinegar
200 g cherry tomatoes
4-6 Stem(s) Marjoram
200 g Sheep's cheese
5 TABLESPOONS light salad cream
300 g Skimmed milk yoghurt

Directions

1
Wash the potatoes and cook for about 20 minutes. Quench, peel and let cool off
2
Clean, wash and halve the beans. Cook in boiling salted water for about 15 minutes. Drain
3
Peel and chop the onion. Boil up about 1/4 l water and broth. Add onion and vinegar. Cut potatoes into slices. Pour over with the hot stock. Fold in the beans. Leave everything to stand for about 45 minutes.
4
Wash the tomatoes, cut them in half. Wash the marjoram, remove the leaves, chop roughly.
5
Puree the feta cheese and salad cream. Stir in yoghurt and marjoram. Season to taste. Mix into the potatoes with the tomatoes