RECIPES

COLORFUL POTATO SALAD

PREPARATION TIME
45 MINUTES

PORTIONS
4

INGREDIENTS SALAD

1.5 kg potatoes (light, red, purple)
3 tbsp olive oil
Salt, pepper
1 bunch of radishes
5 spring onions
3 handfuls of baby spinach Red radish sprouts

7 tbsp graved salmon sauce
2 tbsp sunflower oil
4 tbsp water
1 tbsp lemon juice
Salt, pepper

INGREDIENTS SALAD

1.5 kg potatoes (light, red, purple)
3 tbsp olive oil
Salt, pepper
1 bunch of radishes
5 spring onions
3 handfuls of baby spinach Red radish sprouts
7 tbsp gravad salmon sauce
2 tbsp sunflower oil
4 tbsp water
1 tbsp lemon juice
Salt, pepper

PREPARATION

Preheat the oven to 200 degrees. Wash the potatoes well and cut into bite-sized pieces. If the potatoes are small, cut them in half. Boil in salted water for 5 minutes, drain and mix in a bowl with olive oil, salt and pepper. Place the potatoes on a baking tray lined with baking paper and bake in the oven on the middle shelf for approx. 30 minutes until soft and slightly crispy.

Wash the radishes and spring onions, slice the radishes and slice the spring onions with the green part into rings. Mix the potatoes with the radishes, spring onions and baby spinach in a bowl.

For the dressing, put all the ingredients in a screw-top jar and shake the mixture well. Mix the dressing into the potato salad and season the salad with a little more lemon juice and salt to taste.

TIP

Sprinkle a few sprouts over the potato salad before serving. The salad goes really well with fried or grilled salmon.