Summary

Ingredients

• 750 g potato (s), small waxy ones
• 1 small shallot (s)
• 1 liter vegetable broth
• 2 tablespoon vinegar
• 400 g carrot (s)
• 200 g beans, fine reen
• 1 onion (s)
• 4 sprigs parsley, smooth
• 5 tablespoon vinegar (apple cider vinegar)
• Salt and pepper, whiter
• 5 tablespoon oil (seasoning oil, lemon)
• sugar

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Instructions

1. Wash the potatoes thoroughly clean under running water. Put in a saucepan with a good 1 liter of water. Cover and bring to the boil, then cook over low heat for 20-30 minutes, depending on the size of the potatoes. Pour off the water. Rinse the potatoes briefly and let them drain. Peel the potatoes. Cut the potatoes into even slices. Then put in a bowl.
2. Peel off sonic notes, dice finely. Bring the vegetable stock and vinegar to the boil, pour over the potatoes for 1 hour.
3. Wash, peel and cut the carrots diagonally into thin slices. Wash the beans, cut off the ends, cut in half crosswise. Cover and cook in a little salted water for 8-10 minutes. Rinse in cold water, allow to drain.
4. Peel the onions, halve lengthways and cut into thin slices. Wash the parsley, pat dry, pluck the leaves off, chop finely. Mix together the apple cider vinegar, pepper, salt, sugar and the seasoning oil. Mix the beans, carrots, onions and parsley with the marinade. Fold in the potatoes loosely for 1 to 1 1/2 hours.