John Myers
Contents
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Ingredients
Mediterranean potato salad
- 500 g Small potatoes
- 50 ml White balsamic vinegar
- 80 ml Olive oil
- Salt
- Pepper
- 5 Tomatoes dried in oil
- 15 Pickled olives
- 1 tbsp Honey mustard
- 2 tbsp Pine nuts
- 10 Cherry tomatoes
- 1 Clove of garlic
- 1 Onion
- 100 ml Vegetable broth
- 1 bunch Arugula
- 2 Spring onions fresh
Potato salad with sour cream
- 1 kg Waxy potatoes
- Salt
- Pepper
- 1 tbsp Sunflower oil
- 400 g Beef
- 1 bunch Soup greens fresh
- 200 ml Broth
- 3 Onions
- 580 ml Cucumber
- 5 Hard-Boiled eggs
- 200 g Sour cream
- 1 tbsp Mustard medium hot
- 30 ml Vinegar
Potato salad with beetroot
- 1 kg Potatoes
- Salt
- Pepper
- 250 g Beetroot
- 1 packet Cress
- 1 tbsp Horseradish
For the mayonnaise
- 300 ml Vegetable oil
- 100 ml Olive oil
- 1 Egg yolk
- 1 tsp Lemon juice
- 0,5 tsp Dijon mustard
Instructions
Mediterranean potato salad
- For the Mediterranean potato salad, boil unpeeled potatoes for about 20 minutes, peel, cut and keep warm.
- Chop the tomatoes, onions, spring onions, garlic, sun-dried tomatoes and olives.
- Fry the onions, then briefly bring to the boil with the vegetable stock, mustard, salt and pepper. Rub the salad bowl with garlic, toast the pine nuts.
- Place the warm potatoes and the chopped ingredients in the salad bowl, stir and pour the warm vinaigrette over them. Stir and let stand covered for about 10 minutes.
- Add the pine nuts and rocket.
Potato salad with sour cream
- For the potato salad with sour cream, cook unpeeled potatoes, peel them. When they're cold, cut into small pieces.
- Bring the soup greens with the beef and salt to the boil briefly and then simmer for 2 hours.
- Chop the pickles, hard-boiled eggs and onions. Chop the beef in the direction of the fibers and put everything together in a bowl.
- Mix the sour cream, mustard and vinegar, season with salt and pepper. Finally add the broth (homemade from soup greens and beef), mix everything well and let it steep.
Potato salad with beetroot
- For the potato salad with beetroot, cook unpeeled potatoes, peel them when they are cold. Cut small.
- Dice the beetroot, chop the cress and add to the potatoes.
- For the mayonnaise, separate the egg yolk from the egg white and add to the mustard with the lemon juice, stir well. While stirring constantly, add the oil drop by drop and season with salt, pepper and horseradish.
- Mix the mayonnaise with the remaining ingredients, done.
Nutrition
Serving: 100gCalories: 165kcalCarbohydrates: 8.7gProtein: 3.6gFat: 12.8g
