Potato Salad with Green Beans Recipe
I couldn’t get past this recipe. Everything is very harmoniously combined in it – dried tomatoes, brisket, beans, and all this is complemented by the aroma of rosemary.
Servings
3
Cook Time
30minutes
Servings
3
Cook Time
30minutes
Ingredients
Instructions
  1. Boil the potatoes in a uniform, cool and cut into half rings.
  2. Peel the tomatoes from the butter and finely chop, cut the brisket into strips. Boil the beans in salted water for 10 minutes. Drain the water, leaving 100 ml of broth for the marinade.
  3. Mix olive oil and 2 tablespoons of oil from cans of tomatoes, heat and lightly fry the bacon and rosemary.
  4. Mix the chopped potatoes, beans and tomatoes and pour in the remaining bean broth and vinegar. Leave to marinate for 20 minutes.
  5. Drain the oil in which we fried the bacon, we will need it for the sauce.
  6. The sauce is prepared as follows: filtered butter is mixed with yolks and heated, stirring all the time with a whisk, without bringing to a boil. Salt and pepper.
  7. Put the mashed potatoes, beans, tomatoes in a salad bowl, mix, sprinkle with fried bacon and pour the sauce over everything. Stir again.
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