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Green Potato Salad

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Ingredients

Adjust Servings:
500 g of Potatoes
100 g of Green peas frozen green peas
3 Egg
Sauce:
20 g of Basil leaves
10 g of Parsley leaves
30 g of Pine nuts
100 ml of Extra virgin olive oil
1 tbsp. of Nutritional yeast
2 cloves of Garlic
Заправка:
2 tbsp. of Mint fresh
1 tbsp. of White wine vinegar 5%
to taste Grounded black pepper
to taste Salt

Green Potato Salad

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegetarian
  • 30 min
  • Serves 4
  • Medium

Ingredients

  • Sauce:

  • Заправка:

Directions

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No matter how many times we call potato salad a “salad,” it is still a side dish 🙂 There are different variations of it, Viennese with onions and broth, German with mayonnaise and oranges and this one, the most fragrant and chic of them all! 

It has fresh fragrant herbs such as basil, mint and parsley plus pine nuts and olive oil. If it’s cooked from cooled potatoes, it will also contain resistant starch, which is good for our microbiome.

But either way, the dish is as hearty as any of the potatoes, so it makes a nice addition to your meal but not its base.

Bon Appétit!

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Steps

1
Done

Boil the eggs until they are hard-boiled. You can also use quail eggs if you prefer, six of them.

2
Done

Boil the potatoes in their skins and let them cool down a bit. You can also boil the potatoes in advance, let them cool completely and make the salad with the cooled potatoes.

3
Done

Put the frozen green peas in boiling water and let them stand for 30 seconds. Then, drain the water, rinse them with cold running water and shake off all the water. That way, they will be as fresh as possible.

4
Done

Place all the sauce ingredients in the bowl of a food processor and grind them to the consistency of liquid pesto sauce.

5
Done

Chop the fresh mint very finely.
Peel the potatoes and cut them into large pieces. Add the peas and pesto sauce, vinegar, salt and black pepper. Mix them well and season to taste.
Then, cut the eggs into four pieces and add them together with the mint to the salad. Mix them all gently.
Serve the salad as a side dish.

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Banana mug cake (gluten-free, dairy-free)
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Sprouted sunflower seed mayonnaise

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