Servings: 4 persons
Ingredients
Salad
Instructions
- Cook the new potatoes in salted water until tender, 15 minutes max.
- Boil the eggs for 10 minutes. Drain and shock under cold water.
- Stew the green beans for 5 minutes. Drain and shock under cold water.
- If desired, you can cook the potatoes, eggs and beans in 1 bowl at a time.
- Fry the bacon strips in a pan without adding fat until crispy Drain on kitchen paper.
- In the same pan melt a knob of butter and add the potatoes, cutting them into smaller pieces if desired. Let them get a crust and then add the beans and bacon.
- In a bowl, mix the egg yolks, mustard and white wine vinegar. While stirring, add the olive oil and make a smooth dressing. Season to taste with salt and pepper.
- Divide among the plates. Garnish with the red onion, dressing and halved hard-boiled eggs.
- Serve warm or lukewarm.
