Potato and bean salad with walnuts and egg

Ingredients for 4 servings:

• 700 g potatoes, mainly waxy, small
• 400 g bush beans, fresh and cleaned
• 8 eggs, size M
• 3 tbsp vinegar
• 2 tbsp water
• 2 cloves garlic
• 2 anchovy fillets, in oil
• 2 tbsp capers
• 2 tsp Dijon mustard
• 4 tbsp olive oil or sesame oil
• 60 g walnut kernels
• 4 tbsp chives

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

very tasty summer salad

Boil the potatoes in their skins and let cool. Cook the beans in lightly salted water until al dente, then rinse under very cold water. Hard-boil the eggs, cool, peel, and slice. For the dressing, finely chop the garlic, capers, and anchovy fillets. Mix with the vinegar, water, and mustard, and season with a little sugar and a pinch of salt. Slice the boiled potatoes, stir in the beans, mix with the dressing, and let it sit for about 30 minutes. Then fold in the oil. Serve on plates, surround with egg slices, top with walnuts, and sprinkle with chives. Lightly salt the eggs if desired. Tip: You can also replace the anchovy fillets with 2 teaspoons of Asian fish sauce.