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Potato salad with fresh vegetables in dill vinaigrette

updated

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Ingredients for 1 servings:

  • 1 ¼ kg potatoes, new
  • 1 bunch of radishes
  • 4 stalk(s) Celery
  • 250 g sugar snap peas
  • 1 bunch of dill
  • 1 bunch of parsley
  • 6 tbsp apple cider vinegar
  • 1 tsp sugar
  • 200 ml vegetable stock
  • 1 tbsp mustard
  • 8 tbsp olive oil
  • some salt and pepper
  • 1 bunch of spring onions
  • 1 lemon(s), juice

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Goes very well with grilled food.

Peel the potatoes and then boil them with the snow peas in salted water until tender. Meanwhile, slice the peeled radishes and celery. Add the finely sliced ​​spring onions, the chopped fresh herbs, and the lemon juice. Then fold in the remaining ingredients, the cooked potatoes, and the snow peas. Season with salt and pepper and let stand for a while before serving.

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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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