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Quick red potato salad

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Ingredients for 2 servings:

  • 2 potatoes
  • 1 beetroot
  • 1 carrot(s)
  • ½ onion(s)
  • 1 piece(s) celery
  • 250 ml vegetable broth or beef broth
  • ½ apple
  • ¼ cucumber(s)
  • 50 ml French dressing
  • 1 tbsp mixed herbs, frozen or fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

simple, fast

Cut the vegetables into small cubes and cook in the vegetable or beef broth for about 15 minutes. Meanwhile, peel and dice the apple and cucumber. When the vegetables are al dente, strain them through a sieve and let them drain. The broth can be used later. Mix everything with the dressing and herbs. The salad tastes delicious warm or chilled as a side dish to fried fish or fish cakes.

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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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