Potato Tuna Salad with Green Beans

Ingredients

• 800 g waxy small potatoes
• Salt
• 250 g green beans
• 125 ml meat broth
• 4 tbsp white wine vinegar
• 1 tsp sharp mustard
• 2 cans tuna (about 80 g each, in own juice)
• 1 tbsp capers (jarred)
• 1 tsp chives
• 1 tbsp chopped parsley
• 4 Tbsp sunflower oil
• black pepper (freshly ground)

Instructions

1. 1.

   Wash the potatoes thoroughly and boil them in salted water for about 25 minutes.

2. 2.

   Wash the beans, trim ends, and cook them in water with a pinch of salt for 8-10 minutes. Drain, shock in cold water, and let drain well.

3. 3.

   Heat the broth in a pot, whisk in vinegar and mustard, then remove from heat.

4. 4.

   Drain the potatoes, let them steam off, halve them, and pour the broth over them. Gently mix and let stand for about 30 minutes.

5. 5.

   Drain the tuna, flake it with a fork, and fold into the potatoes along with capers, herbs, beans, and oil. Season with salt and pepper. Let rest another 20 minutes before serving in bowls.