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Potato and sugar snap pea salad

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Ingredients for 1 servings:

  • 200 g potatoes
  • 75 g sugar snap peas
  • 100 g cherry tomatoes
  • 1 spring onion(s)
  • 1 tsp rapeseed oil
  • 1 tbsp balsamic vinegar, lighter
  • 1 tbsp lemon juice
  • 1 garlic clove(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 26 minutes

Peel and slice the potatoes. Wash the snow peas and trim if necessary. Cook them together in salted water for 6 minutes, then drain in a colander and rinse with cold water. Wash and halve the cherry tomatoes. Slice the spring onions into rings. For the vinaigrette, combine the oil, vinegar, lemon juice, and the finely chopped garlic clove and pour over the ingredients. Season with salt and pepper.

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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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