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Potato and bean salad

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Ingredients for 2 servings:

  • 400 g potatoes, waxy
  • 200 g beans, green from the jar
  • 2 tbsp vegetable broth
  • 2 tbsp sunflower oil
  • 2 tbsp table vinegar
  • some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan

Wash, peel, and chop the potatoes, then cook in a pot of salted water for about 20 minutes. Transfer the cooked potatoes to a bowl with the green beans. Combine the vinegar, broth, and oil and stir into the salad. Season with salt and pepper. Refrigerate until ready to serve.

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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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