Nice Salad

Ingredients

• 600 g Potatoes
• Salt
• 350 ml clear broth (instant)
• 6 small violet artichokes
• 6 tbsp Olive oil
• 4 bay leaves
• 1 onion
• 2 lemons (juice)
• 250 g green beans
• 6 hard-boiled eggs
• Salt
• pepper (ground)
• 150 g small black olives
• 2 tbsp chopped parsley

Instructions

1. 1.

   Wash potatoes. Boil with skin in salted water for about 20 minutes. Peel potatoes and slice into rounds. Heat 1/4 of the broth and pour over the potatoes, letting them steep for 30 minutes.

2. 2.

   Wash artichokes and trim stems. Heat 2 tbsp olive oil and sauté artichokes for 5 minutes, adding bay leaves during cooking. Peel and dice onion; let it simmer briefly. Add juice from one lemon and remaining broth. Cover and cook for about 20 minutes. Wash and trim green beans. Boil in salted water for 10 minutes, then shock with cold water.

3. 3.

   Cut eggs into halves or quarters. Remove artichokes from the broth. Stir in remaining lemon juice and olive oil; season the dressing with salt and pepper. Mix prepared ingredients with olives, pour dressing over them, and sprinkle parsley on top.