English potato and bean salad
600 g small even sized potatoes
1 big shallot onion
200 g deep-freezed fava beans and/or fresh string beans
Sauce
2-3 tablespoons EPC mint sauce
1 dl virgin olive oil
Fresh mint and parsley
Salt and pepper
Boil the potatoes without peeling and leave them a bit hard
since they ripe while cooling down. Chop the onion. Parboil the
beans in water for 3 min. Fava beans should be peeled, in order to
get shiny green beans. Mix the sauce ingredients - add the
vegetables and green chaff. Serve either cool or cold.