Potato salad with mayonnaise, green beans and radishes
Ingredients
- 700g potatoes, preferably new potatoes
- Salt, to taste
- 300g green beans, fresh or frozen
- 5-6 radishes
- 2-3 sprigs of dill
- 2-3 sprigs of basil
- 1 sprig of mint
- 5-6 tbsp olive oil
- 2 tbsp wine vinegar
- 1 tbsp Dijon mustard
- 1 egg yolk
- 3-4 tbsp chicken broth, or vegetable broth
- Black pepper, to taste
- 3-4 eggs
- 70 g feta
Utensils
- knife
- cutting board
- pan
- bowl
- beater
- whisk
Instructions
- Wash the potatoes thoroughly and cook in boiling salted water until soft.
- Let cool and cut each into 2 or 4 pieces.
- Wash the beans and cut off the ends with a knife.
- Then chop coarsely and cook in 3 to 4 minutes Cook in boiling salted water.
- Put the cooked beans in ice water.
- Drain in a colander.
- Hard boil the eggs, rinse, peel and cut into half circles.
- Cut the radishes into thin slices.
- The potatoes mix with the beans, radishes, eggs and feta in a bowl.
- Chop the herbs finely and add them.
- For the mayonnaise: Beat the vinegar, mustard, egg yolk and broth vigorously in a mixing bowl using a whisk.
- In the meantime, do this Slowly add the oil.
- Season the mayonnaise with salt and pepper.
- Mix the potato salad with the mayonnaise and enjoy.
