Total Time: 40 minutes
Preparation: 15 minutes
Cooking: 25 minutes
Ingredients:
- 8 medium-sized potatoes
- 1 cucumber
- 4 eggs
- 1 red onion
- 600 g haricots princesse (green beans)
- 8 tbsp thick Pretexte culinary cream
- 2 tbsp chopped curly parsley
- 60 g chopped capers
- A few sprigs of chives or spring onions
- ¼ lemon
- Fresh dill
- Salt and pepper
Preparation:
- Cook the potatoes for about 15 minutes in a pot of salted water.
- Slice the potatoes into approximately 1 cm thick slices.
- Heat oil in a frying pan and fry the potatoes for about ten minutes until golden brown. Season with salt, pepper, dill, and drizzle with lemon juice.
- Cook the haricots princesse in boiling salted water for 6 minutes.
- Boil the eggs for 8 to 10 minutes until hard-boiled.
- Slice the cucumber.
- Finely chop the red onion.
- Peel the hard-boiled eggs and cut them in half.
- Mix the parsley, capers, Pretexte culinary cream, and chives. Season with salt and pepper.
- Divide all the ingredients among 4 plates, pour the dressing over them, and garnish with some dill.