Green bean, potato and cured beef salad with mustard
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
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Recipe characteristics
Salad
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Green beans trimmed 500 g
- Potato small new potatoes 400 g
- Egg 2 eggs; weight without shells 100 g
- Red onion 60 g
- Cured beef thin slices 90 g
- Dijon Mustard 15 g
- White wine vinegar 15 g
- Extra virgin olive oil 40 g
- Parsley 3 g
- Chives 3 g
- Salt 3 g
- Water cooking; drained 2500 g
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Method
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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.
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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.
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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.
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Divide between four plates and top with the egg, cured beef and chopped parsley.
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