Hearty potato salad with broad beans – A delicious treat with bacon and mustard

Here’s how to prepare it:

Boil the potatoes in salted water until tender. Let them cool slightly, peel them, and slice them. While the potatoes are cooking, dice the bacon and fry them in a pan. Peel the shallots and finely dice them. Remove the bacon from the pan and briefly sauté the shallots in the frying fat. Transfer both to a salad bowl.

Boil the stock and add the mustard, mix well. Add the potato slices to the bacon and
Add the shallot cubes to the bowl and pour over the stock and white wine vinegar.

Place the beans in heavily salted water and blanch for 3 minutes. Drain and refresh in ice water. Use your fingers to press the beans out of their thick skins and add them to the salad. Season with salt and pepper and add the grapeseed oil. Gently mix everything together. Rinse the parsley, pat dry, and pick off the leaves. Finely chop and sprinkle over the salad.