Green potato salad with tarragon, basil and dill

Cucumber, fennel and runner beans turn this salad into a deliciously crunchy veggie main course.

Ingredients

• 500 g small hay potatoes
• 225 g runner beans, cleaned
• 6 large eggs
• 200 g cucumber
• 0.5 fennel
• 2 EL chives
• 1 Prise of salt
• pepper
• 1 Bund of basil
• 1 Bund tarragon
• 1 Bund of dill
• 1 clove garlic
• 2 TL capers, drained
• 4 anchovy fillets (optional)
• 1 Prise of salt
• 170 g mayonnaise
• 2 EL lemon juice
• pepper

Steps

1. Cut the fennel into thin strips and blanch al dente separately from the runner beans.
2. Cook the potatoes until soft. Boil the eggs for 7 minutes and peel. Chop the chives finely. Cut the cucumber into small pieces.
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.
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.