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Green bean, potato and cured beef salad with mustard

Name: Green bean, potato and cured beef salad with mustard
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 500 g Green beans (trimmed); 400 g Potato (small new potatoes); 100 g Egg (2 eggs; weight without shells); 60 g Red onion; 90 g Cured beef (thin slices); 15 g Dijon Mustard; 15 g White wine vinegar; 40 g Extra virgin olive oil; 3 g Parsley; 3 g Chives; 3 g Salt; 2500 g Water (cooking; drained)

Total time50 min Preparation and possible waiting 20 min · Cooking 30 min

Preparation and possible waiting: 20 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Egg: Ingredient to check: Egg. Mustard: Ingredient to check: Dijon Mustard. Sulphites: check label: Ingredient to check: White wine vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Green beans and new potatoes with hard-boiled egg, cured beef and Dijon-chive dressing.

Jump to steps

20 minpreparation and possible waiting

30 mincooking

4servings

1.223 kcalwhole recipe

306 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 50 min Preparation and possible waiting 20 min · Cooking 30 min

Preparation and possible waiting: 20 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Salad 30 to 60 minutes Home-style

Allergens

View full classification 21 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Salad

Meal

LunchDinner

Preparation

Boiling

Appliances

CasseroleSaucepan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Salad

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Wash the potatoes. Put them and the eggs in a saucepan with 1,500 g of water and 2 g of salt.
Bring to a gentle boil; remove the eggs after 10 minutes and continue cooking the potatoes for another 10–15 minutes until tender. Cool the eggs under running water, peel and quarter. Drain the potatoes.
Cut the green beans into 3–4 cm pieces. Boil the remaining 1,000 g of water with the remaining gram of salt and cook the beans for 8–12 minutes until tender. Drain.
Whisk the mustard with the vinegar, oil and chopped chives. Quarter the potatoes and thinly slice the onion. Toss with the beans and dressing while the vegetables are still warm.
Divide between four plates and top with the egg, cured beef and chopped parsley.

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Ingredients

Method

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