Colorful Vegetable Salad with Potatoes

Ingredients

• 800 g young, waxy potatoes
• 300 g green beans
• Salt
• 1 Red Onion
• 4 tomatoes
• 1 Garlic clove
• 3 tbsp olive oil
• 2 tbsp white balsamic vinegar
• 1 tsp Honey
• white pepper

Instructions

1. 1.

   Wash the potatoes thoroughly, cover them with water in a pot and bring to a boil. Cook over medium heat for about 20 minutes until tender. Drain, let steam off, then cut into bite‑sized pieces.

2. 2.

   Rinse the beans, trim ends, and cut into ~3 cm pieces. Boil in salted water for about 8 minutes until al dente, drain, rinse with cold water, and let drain. Peel the onion and dice roughly. Wash the tomatoes, remove stems, and dice roughly as well. Peel and mince the garlic.

3. 3.

   Heat oil in a large pan and add the minced garlic. Sauté the onion cubes for 1–2 minutes, then deglaze with vinegar and a splash of water. Fold in the potatoes, beans, and tomatoes, then season the salad with honey, salt, and pepper.

4. 4.

   Serve warm or chilled in bowls as desired.