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Potato salad with pumpkin seeds

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Ingredients for 4 servings:

  • 600 g potatoes
  • 60 g pumpkin seeds
  • 2 stalk(s) leeks
  • 4 stalk(s) celeriac
  • 1 bell pepper(s), yellow
  • 1 bunch of radishes
  • 100 g natural yogurt
  • 125 ml vegetable broth, instant
  • 50 g sour cream
  • 2 tbsp pumpkin seed oil
  • 1 tbsp Balsamic vinegar, white
  • Salt
  • pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegetarian

Boil potatoes, peel, and slice. Wash, trim, and finely chop the bell peppers, radishes, leeks, and celery. Lightly roast the pumpkin seeds in a dry pan. Mix the vegetables and potatoes, and pour hot broth over the salad. Mix the yogurt, sour cream, vinegar, and oil together to make a dressing, and season with salt and pepper. Mix the pumpkin seeds into the salad. Approx. 7 WW points per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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