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Lukewarm potato and parsnip salad

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Ingredients for 2 servings:

  • 300 g potato(s), waxy
  • 300 g parsnip(s)
  • 100 g mustard pickle(s)
  • ½ bunch of spring onions
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • salt and pepper
  • Paprika powder, sweet

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Boil the potatoes in their skins, peel while still lukewarm, and slice or chunk them. At the same time, peel the parsnips, slice them, and sauté them in a little water for about 8-10 minutes until soft. Cut the gherkins into small pieces. Mix all three ingredients together and keep warm. Meanwhile, clean the spring onions and slice them into rings. Prepare a marinade with oil, vinegar, and the spices. Fold the marinade into the vegetable mixture and serve while still lukewarm.

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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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