Spicy Potato Salad

Summary

Ingredients

• 500 g potato (s), mainly waxy
• 300 g beans, reen
• 1 onion (s), red
• 50 ml cremefine
• 30 ml mineral water
• 1 tablespoon balsamic vinegar
• 1 tablespoon mustard
• 100 g trout fillet (s), smoked
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 1 tablespoon plant cream

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Instructions

1. Cook the potatoes for approx. 20 minutes (depending on size), clean the beans and cook in salted water for approx. 10 minutes and then rinse in cold water. Peel the onion and cut into rings. Mix the Cremefine and the mineral water together, add a tablespoon of balsamic vinegar and a tablespoon of mustard. Salt and pepper. Peel the potatoes, if necessary cut in half or cut into thicker slices. Fry briefly in a tablespoon of vegetable cream, season with salt and pepper. Mix with the beans and onions and pour the dressing on top. Cut 100g smoked trout fillet into small pieces and pour over.