Potato and Bean Salad

Summary

Prep Time	1 hr
Total Time	1 hr 30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Clean the beans, cut them into bite-sized pieces if necessary, peel the potatoes in half or leave them in one piece and boil them separately from each other in salted water.
During this time, chop the onion into fine cubes, leave out the bacon cubes in a pan and finally add the cubed onions, but do not brown too much.
Slice the still warm potatoes and put all the warm ingredients in a bowl. Dissolve 1 or 2 well heaped teaspoons of the instant stock in approx. 200 ml of hot water and pour over the ingredients. Season to taste with vinegar, oil, sweetener (1 - 2 dashes), pepper and savory and mix well. It is best to let it steep for half an hour.
If salt is still missing after that, a little Maggi fits perfectly. The salad is now lukewarm and the consistency is sloppy. A good steak or fried fish goes best with it.

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