Potato and bean salad

Ingredients for 2 servings:

• 500 g beans, green
• 500 g potatoes, waxy
• salt water
• 1 pack of bacon, diced
• 1 small onion(s)
• n. B. Oil
• some salt
• Savory, dried
• Maggi
• 2 tsp instant broth, less if needed
• 200 ml water, hot
• some sweetener, liquid

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Total time approx. 1 hour 30 minutes

with bacon and onion

Clean the beans, cut into bite-sized pieces if necessary. Peel the potatoes, halve them if necessary, or leave them whole, and cook each one separately in salted water until al dente. During this time, finely dice the onion, fry the bacon cubes in a pan, and finally add the diced onion, but do not over-brown. Slice the still-warm potatoes and place all the warm ingredients in a bowl. Dissolve 1 or 2 heaped teaspoons of instant broth in approximately 200 ml of hot water and pour over the ingredients. Season to taste with vinegar, oil, sweetener (1-2 dashes), pepper, and savory, and mix well. Let it sit for half an hour. If you still need more salt afterward, a little Maggi is perfect. The salad will now be lukewarm and have a “sloppy” texture. A good steak or seared fish goes best with it.