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Potato and pea salad

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Ingredients for 2 servings:

  • 300 g potato(s), waxy
  • 100 g peas, frozen
  • 4 tbsp rapeseed oil
  • 2 tbsp vinegar
  • 1 tsp agave syrup
  • 1 tsp mustard
  • some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan

Wash the potatoes and cook in boiling salted water for about 20 minutes. Drain and let cool. Then chop them. Place them in a bowl with the peas. For the dressing, mix the oil with the vinegar, syrup, and mustard and add to the salad. Season with salt and pepper. Refrigerate until ready to serve.

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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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