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Stine Christiansen | Foodstyling: Thomas Steinmann
Home Food & Drinks Recipes Cooking Green potato salad with tarragon, basil and dill

Green potato salad with tarragon, basil and dill

Rezept
Salad
Kartoffel

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

Redaktion

Cooking time: 1 hour

For the salad

Ingredients (4 servings)
500 g Small hay potatoes
225 g Runner beans, cleaned
6 Large eggs
200 g Cucumber
½ Fennel
2 tablespoon(s) Chives
1 pinch Salt
Pepper

For the dressing

Ingredients (4 servings)
1 bunch Basil
1 bunch Tarragon
1 bunch Dill
1 clove Garlic
2 teaspoon(s) Capers, drained
4 Anchovy fillets (optional)
1 pinch Salt
170 g Mayonnaise
2 tablespoon(s) Lemon juice
Pepper
  • Cut the fennel into thin strips and blanch al dente separately from the runner beans.
  • Cook the potatoes until soft. Boil the eggs for 7 minutes and peel. Finely chop the chives. Cut the cucumber into small pieces.
  • 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.
  • Mix the vegetables with the sauce and arrange on a plate. Cut the eggs in half and add.

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