Ingredients
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500 g of Potatoes
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100 g of Green peasfrozen green peas
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3 Egg(s)
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Sauce:
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20 g of Basil leaves
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10 g of Parsley leaves
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30 g of Pine nuts
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100 ml of Extra Virgin olive oil
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1 tbsp. of Nutritional yeast
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2 cloves of Garlic
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Заправка:
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2 tbsp. of Mint fresh
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1 tbsp. of White wine vinegar 5%
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to taste Grounded black pepper
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to taste Salt
Directions
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
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Boil the eggs until they are hard-boiled. You can also use quail eggs if you prefer, six of them. |
2
Done
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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
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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
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Place all the sauce ingredients in the bowl of a food processor and grind them to the consistency of liquid pesto sauce. |
5
Done
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Chop the fresh mint very finely. |