Warm potato salad with fried mustard honey potatoes

Ingredients for 4 servings:

• 1 kg potatoes, new, medium-sized
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 10 tbsp olive oil
• Salt and pepper, black from the mill
• 300 g green beans
• 2 onions, red and white
• 200 g cherry tomatoes
• 1 bunch of chives
• 4 tbsp balsamic vinegar, light

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegetarian

Wash the potatoes thoroughly, dry them, and cut them into wedges. Mix them with mustard, 1 tablespoon of honey, and 6 tablespoons of oil. Season with salt and pepper. Place them on the oven tray and roast in the preheated oven (electric oven: 225°C / fan oven: 200°C) for 20-25 minutes, turning frequently. In the meantime, cook the beans in boiling water for about 10 minutes. Drain, refresh in cold water, and allow to drain. Finely slice the onions, halve the tomatoes, and finely chop the chives. Mix the vinegar with 1 tablespoon of honey and whisk in 4 tablespoons of oil. Stir in the tomatoes, onions, beans, and chives. Season with salt and pepper. Let the potatoes cool slightly and add them to the vegetables while still warm.