Kräuter-Kartoffelsalat mit Bohnen (Print Version)

# Ingredients:

01 - A sprinkle of black pepper.
02 - A handful of sea salt.
03 - About 3 handfuls fresh herbs of your choice.
04 - 1 small shallot.
05 - Half a teaspoon maple syrup.
06 - 1 tablespoon Dijon mustard.
07 - 2 tablespoons white wine vinegar.
08 - 4 tablespoons extra virgin olive oil.
09 - 2 handfuls arugula leaves.
10 - 400 grams green beans.
11 - 1 kilogram small new potatoes.

# Instructions:

01 - Toss the potatoes while they're still warm with your dressing. Gently mix in arugula and beans next.
02 - Blend together herbs, oil, vinegar, mustard, maple syrup, shallot, and your spices in a bowl. Give it a good stir.
03 - Pop the beans in salted water to boil for about 3-5 minutes. Scoop them out and cool off in icy water so they stay bright, then drain.
04 - Throw the potatoes in a bit of oil with some salt. Lay them out on a tray and roast for 45 to 50 minutes. Flip them once while cooking.
05 - Heat up your oven to 200°C (180°C with fan). Line your baking tray with parchment paper.

# Notes:

01 - Pour the dressing right over hot potatoes.
02 - Only add arugula right before serving so it stays crisp.
03 - Feel free to mix and match your favorite fresh herbs.

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