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Udo's lukewarm potato noodle salad

updated

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Ingredients for 4 servings:

  • 500 g potato dumplings
  • 2 onions
  • 2 bell peppers, red and yellow
  • 1 garlic clove(s)
  • Oil for frying
  • 1 can kidney beans
  • 4 tbsp vinegar
  • 2 tbsp water
  • 6 tbsp oil
  • 1 tsp sugar
  • 2 bags of Italian salad seasoning mix
  • e.g. shepherd’s cheese or sheep’s cheese

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel and finely dice the garlic. Clean and finely chop the onions and bell peppers, then fry them together with the garlic and the potato dumplings in a pan with oil until cooked. Drain and rinse the kidney beans, and set aside. Mix together a dressing from the vinegar, water, oil, sugar, and salad dressing. Add the kidney beans to the dressing along with the fried potato dumplings, onions, and bell peppers, toss to combine, and serve while still warm. If you like, you can sprinkle crumbled feta or risotto over the salad.

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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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