Potato-pasta salad

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

Mix pesto, oil, salt, lemon juice and anchovy in a bowl.
Break spaghetti up into ~5 cm lengths.
Boil spaghetti 10 minutes.
Mix them into the bowl.
Put the mushroom slices into the bowl.
Cut the green beans into ~3 cm lengths.
Put them into the bowl.
Stir thoroughly so that the dressing becomes uniform.
Cut potatoes into ~1 cm thick slices.
Mix them into the bowl, and toss the salad.
Put the salad in the fridge. It is ready to eat after 1 hour.

Bland pesto, olie, salt, citronsaft og ansjos i en skål.
Bræk spaghetti op i ~5 cm længder.
Kog spaghetti 10 minutter.
Bland dem i skålen.
Kom champignonskiverne i skålen.
Skær de grønne bønner i ~3 cm længde.
Kom dem i skålen.
Rør grundigt rundt så dressingen bliver ensartet.
Skær kartoflerne i ~1 cm tykke skiver.
Kom dem i skålen, og vend salaten.
Stil salaten i køleskab. Den er klar til at spises efter 1 time.

Be careful that all ingredients are covered by a thin layer of dressing, so that they dont stick together. Mix the spaghetti pieces into the dressing shortly after they have been boiled. Add the potato pieces one by one, and mix them together with the content of the bowl as they are added.

Gør dig umage med at alle ingredienserne dækkes af et tyndt lag af dressingen, så de ikke klistrer sammen. Rør spaghettistykkerne i dressingen kort efter de er kogt. Kom kartoffelstykkerne i enkeltvis, og rør dem sammen med skålens indhold efterhånden som de kommer i.