Summary

Ingredients

• 500 g potato (s), small, waxy
• 250 g beans, reen
• 1 can artichoke hearts (425 g)
• 1 onion (s), red
• 0.5 ½ bunch spring onion (s)
• 100 ml broth
• 50 ml balsamic vinegar, white
• 50 ml olive oil
• 1 dash Worcester sauce
• 1 clove garlic
• salt
• pepper
• some cumin

Print Recipe Pin Recipe

Instructions

1. Boil the potatoes with caraway seeds in salted water, drain them, let them cool down briefly, then peel them and cut into slices about 1 cm thick and place in a bowl.
2. Clean the beans, put them in boiling salted water and cook for about 5 minutes, then drain and add to the potatoes in the bowl.
3. Clean the spring onions and cut into fine rings.
4. Drain the artichokes, cut them in half and add the onion rings to the bowl with the potatoes.
5. Now peel off the red onion and garlic.
6. Mix the stock with the vinegar and oil, squeeze the garlic, dice the onion and also add to the marinade. Season this with salt, pepper and Worcestershire sauce, pour over the salad and carefully fold in.
7. Now let everything go through well, stirring carefully every now and then.