Potato Salad with Green Beans

Ingredients

• 600 g young potatoes
• Salt
• 150 g green beans (e.g., Kenyan beans)
• 1 bunch spring onions
• 1 Garlic clove
• 30 g capers (jar; 2 tbsp)
• 2 tbsp olive oil
• 100 ml Vegetable broth
• 4 Cherry Tomatoes
• 100 g black pitted olives (black, pitted)
• 4 tbsp white wine vinegar
• pepper (ground)

Instructions

1. 1.

   Wash potatoes thoroughly, quarter them, and cook in plenty of salted water for about 20–25 minutes until tender. Drain.

2. 2.

   Meanwhile wash and trim the beans, then boil in salted water for 6-8 minutes. Shock in ice water and drain.

3. 3.

   In the meantime wash and trim the spring onions, cutting into rings. Peel and finely chop the garlic. Roughly chop the capers.

4. 4.

   Heat oil in a pan. Sauté the spring onions and garlic over medium heat for 2–3 minutes.

5. 5.

   Add the capers with broth to the pan. Simmer on low heat for about 5 minutes.

6. 6.

   Meanwhile wash the tomatoes, halve them, cut off the stem ends, and slice into wedges.

7. 7.

   Combine potatoes and beans with the caper mixture. Add the tomato wedges.

8. 8.

   Mix in olives and vinegar, season with salt and pepper. Serve warm or cold on four bowls.