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Bean salad with potatoes and tomatoes

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Ingredients for 4 servings:

  • 400 g potatoes, young
  • 400 g beans, green
  • 10 cherry tomatoes
  • 1 bunch of oregano
  • 15 basil leaves
  • ½ lemon(s), juice
  • 4 tbsp olive oil
  • 1 garlic clove(s)
  • 3 tbsp mayonnaise
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

wonderfully aromatic salad

Cut the potatoes into bite-sized pieces and boil in salted water until tender (10-15 minutes). Cut the beans into bite-sized pieces and cook for about 7 minutes. They should still have some bite. Halve the cherry tomatoes. Chop the oregano and tear the basil into small pieces. For the dressing: Squeeze the lemon, mix the juice with the olive oil, the crushed garlic clove, the mayonnaise, the basil, and the oregano, and season with salt and pepper. Toss the potatoes, beans, and tomatoes with the dressing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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