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Lemon potato salad

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Ingredients for 4 servings:

  • 750 g potato(s), small waxy ones
  • Salt
  • 250 g beans (green beans), or sugar snap peas
  • 2 onions, red
  • 1 bunch of dill
  • 250 ml Cremefine, for refining
  • 1 lemon(s), the juice
  • ½ lemon(s) (organic), grated peel
  • Lemon pepper
  • Sugar

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

Wash the potatoes and cook in salted water for about 20 minutes. Trim the beans, cut them diagonally into pieces, and cook them in salted water for 5 minutes. Drain the potatoes and beans or snow peas, rinse, and let cool. Peel and slice the onions. Wash and chop the dill, peel the potatoes (new potatoes do not need to be peeled), and halve them. Combine the Cremefine with the lemon juice, lemon zest, salt, lemon pepper, and sugar, and mix with the prepared ingredients.

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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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