Potato and Bean Salad with Eggs and Arugula

Ingredients

• 4 tbsp natural yogurt
• 2 tbsp mayonnaise
• 1 tsp medium-hot mustard
• 1 tsp ketchup
• 1 tbsp White Wine Vinegar
• Cayenne pepper
• ½ bunch parsley
• 1 red chili pepper
• 12 large shrimp
• 4 tbsp olive oil
• 200 g Green beans
• Salt
• 400 g waxy potatoes
• 2 Spring Onions
• 1 bunch arugula
• 16 cooked quail eggs

Instructions

1. 1.

   Blanch the green beans in boiling salted water for 3-4 minutes, then drain and shock in cold water to stop cooking.

2. 2.

   Boil the potatoes with a pinch of salt for about 25 minutes until tender; cool, peel, and slice into rounds.

3. 3.

   Wash and trim the spring onions, slicing them into thin rings. Rinse, dry, and spin the arugula. Peel and halve the quail eggs.

4. 4.

   Whisk together yogurt, mayonnaise, mustard, ketchup, and vinegar to make the dressing; season with salt and cayenne pepper.

5. 5.

   Finely slice parsley leaves and cut the chili lengthwise, remove seeds, then slice into strips.

6. 6.

   Sauté shrimp in a hot pan with 2 tbsp oil for 2-3 minutes, seasoning with salt and cayenne pepper.

7. 7.

   Combine sliced potatoes, eggs, arugula, shrimp, chili, green beans, spring onions, and olive oil; toss gently on a plate and sprinkle with freshly ground black pepper.

8. 8.

   Serve the dressing in small bowls, garnish with parsley strips, and offer fresh baguette on the side.