Salad Liegeoise

Ingredients:

1 ½ lb small potatoes
1 lb green beans
1 red onion
4 eggs
½ lb bacon
8 oz vegetable broth
2 tbsp Chardonnay wine vinegar
1 tbsp plain mustard
potato starch
pink pepper mix
Bonsecco olive oil
Chives

Preparation:

Wash the potatoes, shell beans and cut the onion into half rings. Boil the potatoes for about 12 minutes and the beans, about 7 minutes, with a pinch of salt until tender. Boil the eggs for about 5 minutes. Meanwhile, fry the bacon until crisp and add the onion. Mix the potatoes and beans with the bacon and onion mixture in a large bowl.

Add a dash of olive oil to the still hot pan, deglaze with chardonnay wine vinegar, and then add the mustard and broth. Boil the dressing to reduce a little and then thicken with potato starch. Mix 1 tbsp potato starch with a little water and add to the boiling sauce. Mix the vegetables with the sauce and sprinkle to taste with crushed pink pepper mix. Garnish with boiled eggs and chives. Serve warm. 

Serves 4