Potato and Green Bean Salad with Watercress

Ingredients

• 1 kg potatoes (starchy)
• 200 g thick green beans (trimmed)
• 4 Tbsp mayonnaise
• 4 tbsp Sour cream
• 2 tbsp wine vinegar
• 1 tsp sharp mustard
• 2 Eggs
• 2 slices toasted bread (old-fashioned)
• 1 tbsp butter
• Salt
• Pepper (freshly ground)
• a handful watercress

Instructions

1. 1.

   Wash potatoes and steam for about 30 minutes. Peel and slice into rounds.

2. 2.

   Blanch green beans in boiling salted water briefly, then shock in ice water and drain.

3. 3.

   Whisk mayonnaise with sour cream, vinegar, and mustard until smooth; season with salt and pepper.

4. 4.

   Cook eggs to soft-boiled (wachsweich) consistency.

5. 5.

   Crush toast slices and fry in hot butter until golden brown. Drain on paper towels.

6. 6.

   Wash and dry watercress.

7. 7.

   Combine potatoes and beans with the dressing, season to taste, and arrange on plates. Top each plate with a halved boiled egg, sprinkle with watercress and toasted crumbs, then serve.