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My recipe
Potato salad
Introduction
I make this salad very often, serving it mainly as a garnish to BBQ meet. Also it could be served as a separate lunch meal.
Potatoes and pineapples are the main ingredients, other components could vary depending on your preferences.
- 500 g small-sized new potatoes
- 1 can pineapple (350 ml)
- 100 g mache salad leaves
- 10 radish, trimmed
- 2 medium-sized cucumber
- 1 medium-sized red pepper
- 15 sun-dried tomatoes in oil
- 1 medium-sized onion
- dill, chopped
- spring onions, salt, pepper
DRESSING
- 50 ml pineapple juice (from the can)
- 3 tbsp oil from sun-dried tomatoes
- 1/2 tbsp white balsamic vinegar
- salt, pepper
- Combine all the ingredient for the dressing and whisk together
- Steam potato and cut leaving the skin on
- while the potatoes are still warm, place it into the bowl and coat with half of the dressing, toss well
- slice other ingredients, add salad leaves and mix it with the potatoes
- Pour the rest of the dressing in, adjust seasoning and mix well
Thoughts and Ideas
Balsamic vinegar could be substituted by lemon juice. I never peel new potatoes, but clean them thoroughly with the brush before cooking. Recently I started to make this salad with roasted tomatoes instead of sun-dried. It tastes so much better.
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