Potato and bean salad with fresh horseradish

Ingredients for 3 servings:

• 750 g potatoes, waxy
• Salt
• 2 onions
• 250 g beans, green
• 1 cube of meat broth
• 220 ml water
• 5 tbsp vinegar (white wine vinegar)
• 2 tbsp germ oil or pumpkin seed oil
• 40 g horseradish, fresh
• 150 g sausage (Kasseler cold cuts)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Boil the unpeeled potatoes in salted water for about 20 to 25 minutes. Meanwhile, peel and finely dice the onions. Wash and trim the green beans, and cut them into bite-sized pieces. Bring 200 milliliters of water to a boil. Add the stock cube with the beans and onions, cover, and cook for about 8 to 12 minutes, until the beans are al dente. Transfer everything to a bowl. Stir the white wine vinegar and germ oil into the broth (if using pumpkin seed oil, let the broth cool a little more, as otherwise it may become a bit bitter). Drain the potatoes, peel them, and slice them. Add them to the marinade while they are still hot and let the potato salad cool. Peel and coarsely grate the horseradish. Cut the smoked pork into strips and stir them into the salad along with the horseradish. The longer it sits, the better it tastes! Tip: Also delicious as a side dish—but without the smoked pork.