Wash the potatoes, boil in water and cook for about 20 minutes. Drain potatoes, quench, peel and let cool off. Clean, wash and cut the beans into pieces. Cook the beans in boiling salted water for about 15 minutes. Pour onto a sieve and drain.
Peel and finely chop the onions. Bring the stock to the boil. Add onions and vinegar. Cut potatoes into slices. Pour broth over them. Add the beans and leave to soak for about 15 minutes. Wash, clean and halve the tomatoes. Wash the marjoram and, except for something to garnish, pluck leaves from the stalks and cut finely. Stir feta cheese, salad cream and yoghurt until smooth. Add the marjoram.
Wash, clean and halve the tomatoes. Wash the marjoram and, except for something to garnish, pluck leaves from the stalks and cut finely. Stir feta cheese, salad cream and yoghurt until smooth. Add the marjoram. Carefully fold the sheep's cheese cream and tomatoes into the potatoes. Season to taste with salt, pepper and sugar. Arrange potato salad in a bowl
Waiting time approx. 30 minutes