Summary

Ingredients

• 12 potato (s) (Grenaille)
• 1 bunch green beans
• 1 cucumber (s)
• 1 lime (s)
• 1 hot pepper
• 1 shallot (s)
• 1 clove garlic
• 1 bunch coriander
• 1 egg (s) (optional)
• 30 g peanut butter
• 25 g peanuts, roasted
• 1 tablespoon soy sauce
• 2 tablespoons oil
• salt and pepper
• sugar

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Instructions

1. Quarter the potatoes. Remove ends of beans and cut in half. Wash the lime with hot water, rub the peel and squeeze out the juice. Roughly chop the coriander. Remove the peppers from the stalk, remove the seeds if necessary to reduce the heat and then chop them, peel and chop the shallots and garlic. Quarter the cucumber lengthways and cut into small pieces. Roughly chop the peanuts.
2. Cook the potatoes for a total of 20 minutes. After 10 minutes add the beans to the saucepan and let everything cook to the end. Then strain everything with a sieve ladle and boil the egg in the boiling water.
3. While the potatoes / beans are boiling, mix the chopped peanuts, peanut butter, half of the garlic, soy sauce with half of the lime juice and 1/4 teaspoon sugar in a bowl and carefully stretch with water until the sauce has the desired consistency.
4. Put on a pan with oil and sweat the shallots, peppers and the remaining garlic in it over medium heat, being careful not to burn anything. Then add the cooked beans and potatoes to the pan and fry them until the potatoes are golden yellow. Turn over and over again so that the garlic does not burn.
5. Put the contents of the pan in a bowl, add the cucumber, remaining lime juice and lime zest, a dash of oil and 2/3 of the coriander and mix. Season to taste with salt, pepper and, if necessary, sugar. Rinse, peel and halve the egg. Then arrange the potato salad on plates, pour the peanut sauce on top and garnish everything with the egg and the remaining coriander as required.