Potato Salad with Green Beans

Rinse the potatoes, cook them in their skins on the stove until fork-tender and peel them. Rinse the beans, clean them, break them into pieces and cook them in a closed saucepan in a little salted water until just fork-tender. Keep the cooking water. Heat the meat broth and mix it with the vinegar. Cut the potatoes into slices directly into the vinegar broth and let them soak until they have absorbed all the liquid. Then add the beans with the cooking water. Cut the bacon into thin strips and fry until crisp.

Pour the bacon fat over the potatoes and beans. Chop savory and marjoram and add. Let the salad stand for at least 1 hour, season again with salt and vinegar before serving.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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