Potato salad from mustard-honey potatoes

Name: Potato salad from mustard-honey potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg medium-sized new potatoes; 2 TABLESPOONS Dijon mustard; 2 TABLESPOONS Honey; 10 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper from the mill; 300 g green beans; 2 red onions; 200 g cherry tomatoes; 1 collar Chives; 4 TABLESPOONS light balsamic vinegar

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg medium-sized new potatoes
2 TABLESPOONS Dijon mustard
2 TABLESPOONS Honey
10 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper from the mill
300 g green beans
2 red onions
200 g cherry tomatoes
1 collar Chives
4 TABLESPOONS light balsamic vinegar

Directions

1
Wash the potatoes thoroughly, grate them dry and cut them into slices. Mix with mustard, 1 tablespoon honey and 6 tablespoons oil. Season with salt and pepper. Put them on the fat pan of the oven and bake them in the preheated oven (electric stove: 225
2
manufacturer) 20-25 minutes. Turn more often during this time.
3
In the meantime, wash and clean the beans and cook them in boiling salted water for about 5 minutes. Pour off, rinse with cold water and drain. Peel and halve onions and cut them into fine strips.
4
Wash the tomatoes, drain and cut in half. Wash chives, shake dry and cut into fine rolls.
5
Mix vinegar with 1 tablespoon honey. Fold in 4 tablespoons of oil in a thin stream. Add tomatoes, onions, beans and chives. Season to taste with salt and pepper. Take potatoes out of the oven and let them cool down a little.
6
Add warm to the vegetables, mix briefly and arrange on plates.