White, purple and red potato salad
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 208, total fat 10 G., saturated fats 1 G., proteins 5 G., carbohydrates 28 G., fiber 5 G., cholesterol 0 mg, sodium 544 mg, sugar 2 G.
Calories 208, total fat 10 G., saturated fats 1 G., proteins 5 G., carbohydrates 28 G., fiber 5 G., cholesterol 0 mg, sodium 544 mg, sugar 2 G.
This recipe is a fresh take on potato salad. A vinaigrette with Dijon mustard makes it lighter, pleasantly tart, and refreshing. This vibrant salad is made with a mix of purple, yellow, and red potatoes, topped with pickled peppers and hearts of palm.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 800 g of a mixture of red, yellow, and purple potatoes, cut in half or quarters
- 3 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sugar
- 1/4 cup extra-virgin olive oil
- 1 can (400g) canned palm hearts, cut into thin strips lengthwise
- 1/2 cup canned piquillo peppers, chopped
- 2 green onions, thinly sliced
We recommend
Recipes with similar ingredients: potato, piquillo pepper, green onions, palm heart, wine vinegar, Dijon mustard
Cooking the dish according to the recipe:
- Place the potatoes in a medium saucepan and cover with cold water. Add 1 tablespoon of vinegar and 1 tablespoon of salt. Bring to a boil over medium-high heat and continue to simmer until tender, about 15 minutes. Drain thoroughly and let the potatoes cool.
- In a small bowl, whisk together the remaining 2 tablespoons vinegar, Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and sugar. Add the olive oil and whisk until the dressing is smooth. Arrange the potatoes in a single layer on a large serving platter and top with the palm hearts. Sprinkle with piquillo peppers and drizzle with the dressing. Sprinkle with green onions and season with salt and pepper to taste.
Categories:
Recipe collections
Similar recipes
