Potato-pasta salad (5 servings) Kartoffel-pasta-salat (5 portioner)

• 50 g green pesto
• 1/2 tbsp virgin olive oil
• 2 1/2 tsp salt
• 2 tsp lemon juice
• 1 mashed anchovy
• 75 g spaghetti
• 50 g blanched sliced mushrooms
• 100 g blanched green beans
• 400 g cold boiled potatoes

• 50 g grøn pesto
• 1/2 spsk jomfruolivenolie
• 2 1/2 tsk salt
• 2 tsk citronsaft
• 1 moset ansjos
• 75 g spaghetti
• 50 g blancherede champignoner i skiver
• 100 g blancherede grønne bønner
• 400 g kolde kogte kartofler

1. Mix pesto, oil, salt, lemon juice and anchovy in a bowl.
2. Break spaghetti up into 5 cm lengths.
3. Boil spaghetti 10 minutes.
4. Mix them into the bowl just after the water has been drained from them. Stir the bowl so that all the spaghetties are coated with a layer of dressing.
5. Put the mushroom slices into the bowl.
6. Cut the green beans into 3 cm lengths.
7. Put them into the bowl.
8. Stir thoroughly so that the dressing becomes uniform.
9. Cut potatoes into 1 cm thick slices.
10. Put the potato slices into the bowl. To prevent them from sticking together, toss them in the salad each time you add a few pieces, so that they are coated with the dressing.
11. Put the salad in the fridge. It is ready to eat after 1 hour.

1. Bland pesto, olie, salt, citronsaft og ansjos i en skål.
2. Bræk spaghetti op i 5 cm længder.
3. Kog spaghetti 10 minutter.
4. Bland dem i skålen lige efter vandet er siet fra dem. Rør rundt i skålen så alle spaghettierne bliver dækket af et lag dressing.
5. Kom champignonskiverne i skålen.
6. Skær de grønne bønner i 3 cm længde.
7. Kom dem i skålen.
8. Rør grundigt rundt så dressingen bliver ensartet.
9. Skær kartoflerne i 1 cm tykke skiver.
10. Kom kartoffelskiverne i skålen. For at de ikke skal klistre til hinanden skal de vendes i salaten hver gang nogle stykker er tilføjet, så de bliver dækket af dressing.
11. Stil salaten i køleskab. Den er klar til at spises efter 1 time.

Blanching of mushrooms takes 3 minutes.

Blanchering af champignoner tager 3 minutter.

Blanching of green beans takes 3 minutes.

Blanchering af grønne bønner tager 3 minutter.

The salad is eaten cold. It can last for up to five days in the fridge.

Salaten spises kold. Kan holde sig op til fem dage i køleskabet.

You can vary the salad by mixing in some plucked green salad leaves, before you eat it.

Man kan variere salaten ved at blande noget plukket grøn salat i, inden man spiser den.