John Myers
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Salad: Miss Punky Potato Salad
The perfect salad: miss punky potato salad recipe with a picture and simple step-by-step instructions.
Salad ingredients
- 200 g Truffle potatoes, purple
- 125 g Potato fresh unpeeled
- 80 g Cherry tomatoes
- 50 g Onion white
- 2 tbsp Beetroot preserve drained
- 2 tbsp Tomatoes pickled in oil
dressing
- 3 tbsp Vegetable broth
- 2 tbsp White vinegar
- 1 tbsp Pickled tomato oil
- 0,5 tbsp Beetroot marinade
- 0,5 tbsp Colorful pepper
preparation
- Cook the potatoes in salted water for about 8-10 minutes until they are firm to the bite … drain, peel and cut into thin slices … Put the beetroot (diced) in a sieve to drain and collect the marinade
- Wash the cherry tomatoes (1x green, 2x red-green and 3x orange), clean and cut into sixteen pieces … Peel the onion and roughly dice … Degrease the pickled tomatoes (approx. 4 pieces) and cut into cubes
dressing
- Mix the vegetable stock with vinegar, oil and marinade as well as pepper and let it steep for about 5 minutes
Manufacturing
- Put the onion, tomato and beetroot pieces in a bowl and mix with the potato slices … Pour the dressing over the top with a tablespoon and mix vigorously
maturation
- Cover and leave the potato salad to marinate in the refrigerator for at least 30 hours = ATTENTION: Beetroot turns the light ingredient pink!
Serve
- Take the potato salad out of the fridge for about 15-20 minutes before serving and let it reach room temperature … in a bowl (side salad for 3-4 people) or on a flat plate (salad for 2 people)
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