Potato-Bean Salad

Ingredients

• 700 g waxy potatoes
• 0.5 tsp caraway seeds
• Salt
• 300 g green beans
• 150 ml Classic Vegetable Broth
• 0.5 bunch Chives
• 150 g red-skinned apples (1 small apple)
• 250 g semi‑fat milk (1.5 % fat)
• 2 tbsp white wine vinegar
• Pepper
• 150 g smoked herring fillets (2 fillets)

Instructions

1. 1.

   Wash potatoes and cook with caraway in plenty of lightly salted water for about 20–25 minutes. Rinse under cold water, peel and let cool.

2. 2.

   While the potatoes cook, wash beans, drain, trim and cut diagonally into thin slices.

3. 3.

   Bring vegetable broth to a boil in a small pot. Add beans, cover and simmer on low heat for 12–15 minutes.

4. 4.

   Slice or quarter potatoes and place them in a large bowl. Mix in the hot broth with beans and let cool.

5. 5.

   Rinse chives, shake dry and cut into fine ribbons.

6. 6.

   Wash apple, rub dry, quarter, core and slice into thin strips.

7. 7.

   Fold semi‑fat milk, two thirds of the chive ribbons and vinegar into the potato‑bean salad. Season with salt and pepper and let stand for about 30 minutes.

8. 8.

   Rinse herring fillets briefly, drain, pat dry and cut into ~1 cm pieces. Re‑season the salad with salt and pepper, arrange herring on top and garnish with remaining chives. Serve the potato‑bean salad.