John Myers
Potato – Chicory – Salad with Cabanossi
The perfect potato – chicory – salad with cabanossi recipe with a picture and simple step-by-step instructions.
- 500 gr Boiled jacket potatoes
- 1 small Perennial chicory
- 1 Small bunch of radishes
- 1 smaller Red Apple
- 100 gr Cabanossi
For the sauce
- 3 tbsp Vinegar
- 1,5 tsp Mustard
- 3 tbsp Water
- Salt, pepper, some sugar
- 4 tbsp Oil
- Boil the potatoes, peel them and let them cool down a little.
- Clean the chicoree, cut in half, cut out the stalk and cut into small pieces. Wash the apple, dry it, remove the stone in quarters and cut into small cubes. Wash the radishes and cut into thin slices.
- Cut the cabanossi into small cubes and the potatoes into slices. Put all the salad ingredients in a large bowl.
- For the sauce, mix vinegar with mustard, water, salt, pepper and the sugar. Add the oil. Mix everything together and let it steep for about 30 minutes. Then season the salad again if necessary
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