Mediterranean Potato Salad with Green Beans and Goat Cheese

Ingredients

• 600 g waxy small potatoes
• Salt
• 10 Cherry tomatoes
• 3 tbsp pitted olives (black or green)
• 4 anchovy fillets
• 4 sprigs Parsley
• 300 g green beans
• 1 stalk Celery
• 3 tbsp olive oil
• 75 ml vegetable broth
• 50 ml dry white wine
• pepper (ground)
• 180 g goat fresh cheese

Instructions

1. 1.

   Wash the potatoes thoroughly and boil in salted water for about 25 minutes. Drain, rinse with cold water, let drain, peel, and cool. Then halve or slice.

2. 2.

   Wash and halve the tomatoes. Drain and roughly chop the olives and anchovy fillets.

3. 3.

   Rinse the parsley, shake dry, pluck the leaves and roughly chop them as well.

4. 4.

   Wash, trim, and blanch the green beans in salted boiling water for 8-10 minutes. Drain, rinse with cold water, and let drain well.

5. 5.

   Wash, trim, and slice the celery into thin rounds.

6. 6.

   Heat olive oil in a pan and briefly sauté the potatoes with the green beans until they are colorless. Mix in olives, anchovies, tomatoes, and parsley; pour in broth and wine, remove from heat, and allow to cool slightly. Season with pepper and fold in crumbled goat cheese. Serve lukewarm.