New potato, radish and greens salad

Potato Escalope 496 Last Update: Jul 30, 2021 Created: Jul 30, 2021 0 0 0
New potato, radish and greens salad
  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 35
  • Calories: -
  • Difficulty: Easy
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In the season of young potatoes, I suggest preparing a delicious salad with spicy notes. The salad of young potatoes, radish and greens has a very bright taste thanks to a dressing based on olive oil, mustard and vinegar. An interesting ingredient in the dressing is finely chopped red onion.

Ingredients

Directions

  1. Prepare your ingredients. Peel the red onions.
  2. Wash the young potatoes thoroughly, transfer to a saucepan and cover with water. Bring to a boil, lightly salt and cook for about 15 minutes, until tender and tender.
  3. Drain the water and let the potatoes cool slightly.
  4. Prepare a dressing. To do this, first cut the red onion into small cubes.
  5. Combine mustard, vinegar, olive oil, salt and ground pepper in a small bowl. Mix well.
  6. Add the chopped onion and stir again. Set the gas station aside.
  7. Wash the radishes, cut off the tails. Cut the radish into slices.
  8. Rinse and dry the sprigs of dill and parsley. Finely chop the greens, removing the stems.
  9. Peel the cooled young potatoes, if desired, cut into slices.
  10. In a salad bowl, combine potatoes, radishes, herbs and the previously prepared onion dressing.
  11. Mix thoroughly. Try the salad and add more salt or pepper if needed.
  12. A salad of young potatoes, radishes and herbs is ready. It will be the perfect addition to baked meat or fish.
  13. Bon Appetit!

New potato, radish and greens salad



  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 35
  • Calories: -
  • Difficulty: Easy

In the season of young potatoes, I suggest preparing a delicious salad with spicy notes. The salad of young potatoes, radish and greens has a very bright taste thanks to a dressing based on olive oil, mustard and vinegar. An interesting ingredient in the dressing is finely chopped red onion.

Ingredients

Directions

  1. Prepare your ingredients. Peel the red onions.
  2. Wash the young potatoes thoroughly, transfer to a saucepan and cover with water. Bring to a boil, lightly salt and cook for about 15 minutes, until tender and tender.
  3. Drain the water and let the potatoes cool slightly.
  4. Prepare a dressing. To do this, first cut the red onion into small cubes.
  5. Combine mustard, vinegar, olive oil, salt and ground pepper in a small bowl. Mix well.
  6. Add the chopped onion and stir again. Set the gas station aside.
  7. Wash the radishes, cut off the tails. Cut the radish into slices.
  8. Rinse and dry the sprigs of dill and parsley. Finely chop the greens, removing the stems.
  9. Peel the cooled young potatoes, if desired, cut into slices.
  10. In a salad bowl, combine potatoes, radishes, herbs and the previously prepared onion dressing.
  11. Mix thoroughly. Try the salad and add more salt or pepper if needed.
  12. A salad of young potatoes, radishes and herbs is ready. It will be the perfect addition to baked meat or fish.
  13. Bon Appetit!

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