Bean Salad with Potatoes and Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g potato (s), youn
- 400 g beans, reen
- 10 cherry tomato (s)
- 1 bunch oregano
- 15 basil leaves
- 0.5 ½ lemon (s), juice from it
- 4 tablespoon olive oil
- 1 clove garlic
- 3 tablespoon mayonnaise
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the potatoes into bite-sized pieces and cook in salted water until soft (10-15 minutes). Also cut the beans into bite-sized pieces and cook for about 7 minutes. You can still have a bite.
- Halve the cherry tomatoes. Chop the oregano and cut the basil into small pieces.
- For the dressing:
- Squeeze the lemon, mix the juice with the olive oil, the pressed garlic clove, mayonnaise, basil and oregano and season with salt and pepper.
- Mix the potatoes, beans and tomatoes with the dressing.
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