Potato Bean Salad with Egg

Ingredients

• 600 g small new potatoes
• Salt
• 400 g Green Beans
• 4 eggs
• 1 Red Onion
• 150 g turkey ham (slices)
• 2 tbsp coarse mustard
• 1 tsp liquid honey
• 2 tbsp wine vinegar
• 4 tbsp warm vegetable broth
• 4 Tbsp sunflower oil
• pepper (ground)

Instructions

1. 1.

   Wash the potatoes thoroughly and cook them in salted water for about 20 minutes. Drain and let cool.

2. 2.

   Meanwhile, wash, trim and blanch the beans in salted water for about 8 minutes. Hard boil the eggs for about 10 minutes, shock, peel and quarter. Peel the onion, halve it and slice into thin strips. Slice the turkey ham into fine strips as well.

3. 3.

   For the dressing, combine mustard, honey, vinegar, broth, oil, salt and pepper in a glass jar, seal, shake well and taste.

4. 4.

   Cut the cooled potatoes into pieces and mix them with all other prepared ingredients and the dressing in a bowl. Before serving, chill for about 30 minutes to allow flavors to meld.