Bean Salad with Potatoes

Ingredients

• 500 g early potatoes
• Salt
• 400 g Green Beans
• 4 Spring Onions
• 2 stalks celery
• 1 cucumber
• 1 handful radish sprouts
• 20 g basil (1 bunch)
• 1 Garlic clove
• 25 g pine nuts
• 6 tbsp Olive oil
• 30 g Parmesan cheese
• 4 tbsp white balsamic vinegar
• Pepper

Instructions

1. 1.

   Wash potatoes thoroughly and cook in a pot of boiling salted water for about 25 minutes.

2. 2.

   Meanwhile, wash, trim the beans and boil them in salted water for 7–8 minutes.

3. 3.

   Wash, trim spring onions and celery, cut into 5–6 cm pieces. Add both to the beans during the last ~2 minutes of cooking, then drain all together, cool under cold running water and let dry well.

4. 4.

   Wash cucumber, halve lengthwise, deseed and slice. Wash sprouts and dry thoroughly. Let potatoes cool to lukewarm and halve them.

5. 5.

   For the dressing wash basil, shake off excess moisture and pluck leaves. Peel garlic. Crush basil, garlic and pine nuts in a mortar, adding olive oil as you go to form a coarse paste.

6. 6.

   Grate parmesan. Stir parmesan and balsamic vinegar into the dressing; add a little water if needed. Season with salt and pepper.

7. 7.

   Combine all prepared salad ingredients in a bowl and fold in the dressing. Serve bean salad with potatoes on a large platter or four plates.