Potato Salad with Two Kinds of Beans

Once again, one of Moritz’s 1,000 favorite potato salads.

This time with garlic, anchovies, onion, blanched bean pods, cooked white bean seeds as well as plenty of herbs.

Cook the potatoes in their skins, cool just a tiny bit, then peel and slice. Chop the anchovies, capers and garlic very finely and mix with coarse pepper. Fold in vinegar, clear soup and olive oil and the rest of the salad ingredients: red onion in fine segments, beans whole, the drained bean seeds.

Mix everything in a baking dish with the marinade and potato slices. Add the diced, pitted tomatoes, the whole olives and the chopped kitchen herbs, season vigorously and season with salt. Arrange on lettuce leaves. The salad dressing can also be served with whole potatoes, which can then be mashed on the plate.

Accompanying dish: Farmhouse bread

Drink: Pilsner

Our tip: Always use fresh chives if possible!

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