in Spain

Potato salad with basil cream

updated

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Ingredients for 3 servings:

  • 500 g potatoes, small
  • n. B. Salad (Lollo rosso, Radiccio, lechuga rizada, canónigos)
  • 1 lemon(s), the juice
  • 60 g pine nuts, “Piñones”
  • 1 handful of basil
  • ½ handful of parsley
  • 200 g natural yogurt
  • 3 cloves garlic
  • n. B. pepper, black
  • Sea salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Piñones, a special salad from the Canary Islands

Boil the potatoes, peel them, and set aside. Trim the lettuce. Pick the basil and parsley from their stems and chop finely. Press the peeled garlic cloves and add them to the yogurt, along with the herbs, and season with salt and pepper. Roast the pine nuts without fat in a non-stick pan and set aside. On the plate, create a harmonious bouquet of the lettuce and drizzle with lemon juice. Place the potato slices on top. Garnish the whole thing with the basil cream and pine nuts.

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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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