Green potato salad with tarragon, basil and dill
Cucumber, fennel and runner beans turn this salad into a deliciously crunchy veggie main course.
- Serves: 4 persons
Ingredients
- 500g small hay potatoes
- 225g runner beans, cleaned
- 6large eggs
- 200g cucumber
- ½fennel
- 2EL chives
- 1Prise of salt
- pepper
- 1Bund of basil
- 1Bund tarragon
- 1Bund of dill
- 1clove garlic
- 2TL capers, drained
- 4anchovy fillets (optional)
- 1Prise of salt
- 170g mayonnaise
- 2EL lemon juice
- pepper
Instructions
Step 1
Cut the fennel into thin strips and blanch al dente separately from the runner beans.Step 2
Cook the potatoes until soft. Boil the eggs for 7 minutes and peel. Chop the chives finely. Cut the cucumber into small pieces.Step 3
For the dressing, combine the herbs, garlic, capers and anchovies (except for vegetarian preparation), salt, pepper and mayonnaise in a food processor and mix until a homogeneous consistency is achieved. Add the lemon juice and continue to mix. Add more lemon juice or salt if necessary.Step 4
Mix the vegetables with the sauce and arrange on a plate. Cut the eggs in half and add.Don't miss out!Sign up now for our newsletter.