Potato salad with matie filets
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 750 g small waxy potatoes
- 7-10 Tbsp Salt
- 100 g fine kenya beans
- 1 Spring onion
- 1/2 bunch Radishes
- 1/4 l clear chicken stock (instant)
- 3 TABLESPOONS Vinegar
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 3 TABLESPOONS Grape seed oil
- 8 Matie's fillets
Directions
- 1
Wash the potatoes and cook in boiling salted water for about 20 minutes. Cold rinse, peel and cut into eighths. In the meantime, clean and wash the beans and cook in boiling salted water for 8-10 minutes.
- 2
Drain and rinse with cold water. Clean and wash spring onion and cut into fine rings. Radishes clean, wash and cut into sticks. Heat chicken soup and vinegar. Season to taste with salt, pepper and a little sugar.
- 3
Add oil. Mix potatoes, beans, spring onions and radishes. Pour marinade over it, mix in and let it stand for about 1 hour. Pour the salad into a bowl and arrange with the matie filets.
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