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Broad bean and potato salad

updated

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Ingredients for 2 servings:

  • 6 m.-large potatoes, waxy
  • 2 tsp, heaped olive paste, green
  • 3 tbsp lime juice
  • 200 ml vegetable broth or vegetable stock
  • 200 g broad beans, frozen
  • 4 sprigs basil
  • n. B. Salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Boil the potatoes in their skins until al dente. Let cool, peel, and slice thinly. In the meantime, combine the olive paste, lime juice, and vegetable stock. Season with salt and pepper. Cover the potato slices and let them marinate for about 30 minutes. Thaw the broad beans and blanch them in salted water for about 5 minutes. Rinse with cold water, drain, and press the seeds out of the skins. Carefully mix the beans into the potato salad. Tear the basil leaves and fold them into the salad. A fried fish fillet goes very well with this.

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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.

Nils Vegas

Broad bean and potato salad