Potato salad with beans and sheep cheese cream

Name: Potato salad with beans and sheep cheese cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1.2 kg waxy potatoes; 500 g French beans; 7-10 Tbsp Salt; 2 Onions; 100 ml Vegetable broth (instant); 2 TABLESPOONS Herb Vinegar; 250 g cherry tomatoes; 2-3 stem(s) Marjoram; 150 g creamy sheep's cheese; 6 TABLESPOONS Salad cream (16 % fat); 150 g Skimmed milk yoghurt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

1.2 kg waxy potatoes
500 g French beans
7-10 Tbsp Salt
2 Onions
100 ml Vegetable broth (instant)
2 TABLESPOONS Herb Vinegar
250 g cherry tomatoes
2-3 stem(s) Marjoram
150 g creamy sheep's cheese
6 TABLESPOONS Salad cream (16 % fat)
150 g Skimmed milk yoghurt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Wash the potatoes, boil in water and cook for about 20 minutes. Drain potatoes, quench, peel and let cool off. Clean, wash and cut the beans into pieces. Cook the beans in boiling salted water for about 15 minutes. Pour onto a sieve and drain.
2
Peel and finely chop the onions. Bring the stock to the boil. Add onions and vinegar. Cut potatoes into slices. Pour broth over them. Add the beans and leave to soak for about 15 minutes. Wash, clean and halve the tomatoes. Wash the marjoram and, except for something to garnish, pluck leaves from the stalks and cut finely. Stir feta cheese, salad cream and yoghurt until smooth. Add the marjoram.
3
Wash, clean and halve the tomatoes. Wash the marjoram and, except for something to garnish, pluck leaves from the stalks and cut finely. Stir feta cheese, salad cream and yoghurt until smooth. Add the marjoram. Carefully fold the sheep's cheese cream and tomatoes into the potatoes. Season to taste with salt, pepper and sugar. Arrange potato salad in a bowl
4
Waiting time approx. 30 minutes