Potato Egg Salad with Red Onions

Ingredients

• 800 g small, waxy potatoes
• Salt
• 250 g fresh thick beans (pulled)
• 200 g fresh yellow beans
• 4 eggs
• 2 red onions
• 3 tbsp olive oil
• 120 ml Vegetable broth
• 40 ml white wine vinegar
• 1 tbsp freshly chopped parsley
• 1 tsp medium-hot mustard
• Pepper (from the grinder)

Instructions

1. 1.

   Wash the potatoes and cook them in boiling salted water for 25-30 minutes. Drain, let steam off, and cut crosswise in half.

2. 2.

   Trim, wash, and clean the beans, then blanch them in boiling water with a pinch of salt for 5-6 minutes. Drain, shock with cold water, and drain well.

3. 3.

   Cook the eggs in a pot of water for 10 minutes. Then drain, shock with cold water, and peel.

4. 4.

   Peel the onions, dice finely, and sauté them in a pot with 1 tbsp hot oil until translucent. Add the broth and half of the vinegar, then simmer at medium heat for 10 minutes.

5. 5.

   Combine the potatoes with the beans, herbs, and hot dressing, and let rest for 20 minutes. Stir in the mustard, remaining oil, and leftover vinegar, season with salt and pepper, and plate. Cut the eggs into quarters and arrange on top of the salad.