Bean Salad with Saffron Potatoes

Ingredients

• 600 g new, small potatoes
• Salt
• 1 tsp ground saffron
• 250 g green beans
• 250 g thick beans
• 2 tbsp chopped parsley
• 4 tbsp white wine vinegar
• 4 tbsp vegetable broth
• 6 tbsp Olive oil
• black pepper (ground)
• 1 tsp mixed chopped herbs (bean herb, parsley, dill)

Instructions

1. 1.

   Peel the potatoes and cook them in salted water with saffron for about 25 minutes, drain and let them dry. Wash, trim, and blanch the green beans in boiling salted water for 8-10 minutes, then drain, shock in cold water, and let them dry.

2. 2.

   Cook the thick beans in boiling salted water for about 5 minutes, then drain, shock in cold water, and let them dry.

3. 3.

   Whisk together vinegar, broth, oil, salt, pepper, and herbs to make a salad dressing, then mix it with the salad ingredients. Let it rest for 30 minutes, taste, and serve as desired, e.g., in glasses.