Creamy potato salad with seed breaded zucchini

Creamy potato salad with Dijon mustard, capers, and chives, served with seed-breaded zucchini and pumpkin seeds.

• 900 g potatoes
• 1 packet of cooked kidney beans (380 g each)
• 1 red onion
• 2 tbsp capers
• 1/2 pack of fresh chives (each 20 g)
• 1 tbsp dijon mustard
• 2 dl crème fraîche
• Salt
• Pepper
• 2 zucchini
• 1 dl pumpkin seeds
• 1/2 dl wheat flour
• 2 eggs
• 1/2 dl breadcrumbs (preferably panko)
• 2 krm cayenne pepper
• 1/2 tsp salt
• 1 tbsp oil
• 65 g salad mix or red chard

Method

1. 1
   Potato salad: Boil the potatoes (split them first if they are large).
2. 2
   Pour the beans into a colander, rinse them in cold water and drain.
3. 3
   Peel and slice the onion.
4. 4
   Chop capers and chives.
5. 5
   Mix capers and chopped chives with mustard and crème fraiche.
6. 6
   Season to taste with salt and pepper.
7. 7
   Zucchini: Slice the zucchini and chop the pumpkin seeds.
8. 8
   Pour flour, beaten eggs and pumpkin seeds mixed with panko and spices onto three different plates.
9. 9
   Dip the zucchini slices first in the flour, then in the egg and finally in the pumpkin panko mixture.
10. 10
    Fry the slices golden brown in the oil in a frying pan for about 2 minutes per side.
11. 11
    Potato salad: Drain the potatoes and let them steam a bit.
12. 12
    Mix it with beans, onions and the crème fraiche mixture.
13. 13
    To serve: Serve the potato salad with zucchini and lettuce.