Potato salad in a new guise

Potato salad in a new outfit

Potato salad in a new and healthy outfit

Potato salad doesn't always have a good reputation. Often we think of a greasy, mushy dish, with lots of mayonnaise and little flavour. But actually, a well-prepared potato salad is a wonderfully tasty vegetable dish! Ideal for a BBQ (on Father's Day!), as a lunch dish or at a picnic. I make this salad with many different types of vegetables, but you can also use leftover vegetables or use fewer varieties. As long as the vegetables are nice and firm in texture :-)

Ingredients: 1 kilogram of potatoes Half a celeriac 250 grams of haricots verts or green beans Half a leek 50 grams of spinach 200 grams of frozen peas and/or broad beans 125 grams of diced bacon 2 heaped tablespoons of mayonnaise 3 heaped tablespoons of thick yoghurt Juice and zest of 1 lemon A small bunch of tarragon A small bunch of parsley Freshly ground black pepper and salt

Preparation: Allow the peas and/or broad beans to thaw and set aside. Halve the haricots verts or the beans. Peel the potato and celeriac and cut into small cubes. First, cook the haricots verts/beans in plenty of water until al dente, scoop them out of the pan and rinse immediately with cold water (this keeps them nice and green). In the same pan and water, cook the celeriac cubes until al dente, then cook the potato cubes in the same water until tender. Allow to cool on a plate or tray. Fry the diced bacon in a pan without oil until golden brown, drain the fat and let cool. Wash the leek and cut into fine strips. Wash (if necessary) and roughly chop the spinach. Finely chop the parsley and tarragon. Mix the mayonnaise with the yoghurt, lemon juice and zest, and stir in the chopped parsley and tarragon. In a large bowl, combine all the vegetables, the bacon bits, and the dressing, and season with a generous amount of black pepper and possibly some salt.

Enjoy your meal!

By: Marleen

Categories: Kitchen secrets