Hearty Potato Salad

Ingredients

• 700 g young, waxy potatoes
• Salt
• 6 Eggs
• 300 g green beans
• 400 g chorizo
• 1 handful thyme
• 4 tbsp olive oil
• 1 tsp broth (flavored)
• 4 tbsp white wine vinegar
• black pepper (freshly ground)

Instructions

1. 1.

   Wash the potatoes thoroughly and cook them in salted water for about 20 minutes. While they boil, cook the eggs for approximately 8 minutes until soft‑set. Drain the potatoes, let them cool slightly, then cut each in half across.

2. 2.

   Rinse the green beans, trim them, and cut into pieces about 10 cm long. Blanch in heavily salted water for 10 minutes. Drain, shock with cold water, and drain again.

3. 3.

   Slice the chorizo thinly. Wash the thyme, shake off excess moisture, and pull the leaves from the stems. Reserve a few sprigs for garnish.

4. 4.

   Heat the oil in a non‑stick pan and brown the potatoes with the chorizo for about 5 minutes. Add the beans and stir briefly. Remove the mixture and deglaze the pan with about 150 ml water, dissolving the broth. Stir in the vinegar and thyme, season with salt and pepper. Plate the warm potato salad with the sliced eggs on top, drizzle the vinaigrette over it, and garnish with thyme sprigs.