John Myers
Potato Salad in Green
The perfect potato salad in green recipe with a picture and simple step-by-step instructions.
- 800 g Potatoes
- 100 g Arugula
- 300 g Beans deep frozen
- 125 ml Organic vegetable broth
- 4 tbsp Herb vinegar
- 3 tbsp Rapeseed oil
- Salt
- Pepper from the grinder
- 1 Garlic cloves pressed
- Cut the peeled potatoes into slices. Remove the long stalk from the rocket and pluck into small pieces.
- Put broad beans in boiling salted water and cook for 4-5 minutes, rinse. Then press the seeds out of the skin.
- Pour lukewarm broth over the still lukewarm potatoes.
- Mix the herb vinegar, rapeseed oil, salt, pepper and garlic and add to the potatoes.
- Fold in the rocket and broad beans and let them steep.
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