Salad with potatoes and green beans
4 servings
40 minutes
Potato and green bean salad is a harmonious combination of simple and natural ingredients that gives the dish a rich flavor and appetizing appearance. Its origins can be found in European cuisine, where potatoes and beans are classic components. The dressing made from olive oil, mustard, and lemon juice adds freshness and a slight spiciness. Fried potatoes add a crunchy texture, while quail eggs provide tenderness. Olives give a rich flavor nuance, and tomatoes add juiciness. This dish is perfect as a light dinner on its own or as an accompaniment to meat and fish main courses. The salad is best served freshly prepared to maintain its crunchy and juicy notes.
1
Boil the potatoes with the skin on.
- Potato: 4 pieces
2
Clean and cut into small slices.
3
Fry the potatoes in a small amount of butter.
- Butter: 15 g
4
Blanch the green beans in boiling water for 5–7 minutes, then drain and rinse with cold water for 2 minutes.
- Green beans (string beans): 200 g
5
Cut the tomatoes into medium-sized cubes.
- Tomatoes: 2 pieces
6
Boil quail eggs and cut them in half.
- Quail egg: 10 pieces
7
Combine eggs, beans, tomatoes, and potatoes. Add olives.
- Black olives: 100 g
8
Prepare the salad dressing by mixing olive oil, mustard, and lemon juice. Stir well.
- Olive oil: 3 tablespoons
- Mustard: 1 tablespoon
- Lemon juice: 1 tablespoon
9
Dress the salad with the dressing.
10
Gently mix to ensure all ingredients are evenly coated with the dressing. Season to taste and serve.
- Salt: to taste
