Potato Salad with Field Greens and Salami

Ingredients

• 800 g potatoes (mostly waxy)
• Salt
• 125 ml clear beef broth (instant)
• 150 g green beans
• 1 pickled cucumber
• 200 g mustard pickle
• 150 g salami (sliced)
• 1 egg yolk
• 1 tbsp coarse mustard
• 2 tbsp white wine vinegar
• pepper (ground)
• 1 pinch sugar
• 4 tbsp oil
• 50 g field greens

Instructions

1. 1.

   Peel the potatoes and boil in salted water for about 25 minutes, drain and let steam off, then slice.

2. 2.

   Bring broth to a boil and pour over the hot potato slices; let steep for 30 minutes.

3. 3.

   Wash, trim, and cut beans into pieces. Boil in heavily salted water for about 8 minutes. Drain, rinse with cold water, and dry well.

4. 4.

   Dice both types of pickles. Whisk egg yolk with mustard, vinegar, salt, pepper, and sugar. Gradually whisk in oil with a whisk until emulsified; taste.

5. 5.

   Combine the prepared ingredients with the dressing. Wash, trim, and shake field greens dry into the salad, then arrange salami slices decoratively in a bowl.