Marjoram-rubbed pork & grilled potato salad

Savor the delightful flavors of marjoram-rubbed pork combined with grilled potatoes in this exquisite salad. Perfect for a gourmet culinary experience.

Ingredients:

• ¼ cup finely chopped red onion
• 230g baby potatoes
• 340g string beans (green, yellow, or a mix), trimmed and cut into 1-inch pieces
• ¼ cup chopped fresh dill, plus more for garnish, or 1 Tbsp. dried
• 2 tablespoons olive oil
• 2 tablespoons white-wine vinegar
• 2 teaspoons Dijon or yellow mustard
• ½ teaspoon ground pepper
• ¼ teaspoon salt
• 3 large hard-boiled eggs, coarsely chopped (see Tip)

Instructions:

1. Place sliced red onion in a small bowl and submerge in ice water. Allow it to soak for at least 10 minutes, then drain thoroughly and set aside.
2. In the meantime, heat 1 inch of water in a medium saucepan with a steamer basket inserted. Place the potatoes in the basket, cover, and steam until they are just tender when pierced with a knife, typically around 12 to 15 minutes. After that, add the beans to the steamer basket along with the potatoes; cover and continue steaming until the potatoes are fully cooked and the beans are still slightly crisp, which usually takes about 5 to 7 minutes. Rinse the steamed vegetables under cold running water and drain well.
3. Combine chopped dill, oil, vinegar, mustard, pepper, and salt in a large bowl. Cut the potatoes in half, then mix them into the bowl with the prepared dressing. Also, add the beans, red onion, and chopped hard-boiled eggs. Gently mix everything together. Optionally, you can decorate with additional fresh dill before serving.

Summary:

• Calories: 1476 kcal
• Fat: 56 g
• Protein: 70 g
• Carbs: 180 g
• Potassium: 5802 mg
• Magnesium: 309 mg