Thyme and potato salad with Kasseler

Name: Thyme and potato salad with Kasseler
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g French beans; 750 g waxy potatoes; 7-10 Tbsp Salt; 2 Onions; 1/8 l Vegetable broth (instant); 2-3 TABLESPOONS medium hot mustard; 2 TABLESPOONS Honey; 6-8 TABLESPOONS Cider vinegar; 5 TABLESPOONS Oil; 1 potty Thyme; 4 discs (100 g each) detached pork chop; 7-10 Tbsp Pepper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g French beans
750 g waxy potatoes
7-10 Tbsp Salt
2 Onions
1/8 l Vegetable broth (instant)
2-3 TABLESPOONS medium hot mustard
2 TABLESPOONS Honey
6-8 TABLESPOONS Cider vinegar
5 TABLESPOONS Oil
1 potty Thyme
4 discs (100 g each) detached pork chop
7-10 Tbsp Pepper

Directions

1
Clean, wash and break the beans into pieces. Wash the potatoes and cook in boiling water for about 20 minutes. Cook the beans in boiling salted water for about 15 minutes. Peel and finely dice onions.
2
Boil up in broth. Mix mustard, honey and vinegar. Add 4 tablespoons of oil. Season to taste with salt. Drain the beans. Drain potatoes, rinse, peel and cut into pieces. Put potatoes and beans in a bowl and pour the stock over them.
3
Leave to infuse for at least 10 minutes. Wash the thyme and chop finely, except for something to garnish. Add vinaigrette and thyme to the potatoes. Wash the meat and dab dry. Heat 1 tablespoon of oil in a frying pan and fry the meat for 3-4 minutes on both sides.
4
Season with pepper. Arrange meat and potato salad together. Garnish with remaining thyme.