Filter
Reset
Sort ByRelevance
SALLY GALLIANO
Potato salad and radish and cress
Vegetarian salad with potatoes, vegetables and dressing
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the unpeeled potatoes into slices of 1/2 cm and cook them for about 12 minutes until done.
-
Beat a dressing of the olive oil, white wine vinegar, mustard and pepper and salt to taste.
-
Cut the radish into slices and the spring onion into rings. Scoop with the radish and the spring onion through the still warm potato. Garnish with 1 bowl of garden cress.
Blogs that might be interesting
-
160 minSide dishfrozen filo pastry, chicken breast, garlic, fresh ginger root, Japanese soy sauce, winter carrot, medium sized egg, bean sprouts,Chinese spring roll
-
20 minSide dishgarlic, cornstarch, dry white wine, lemon juice, grated French gruyere cheese 47, grated emmentaler, kirsch, dried nutmeg,Swiss cheese fondue
-
25 minSide dishsoft butter, fine cristalsugar, egg, flour, orange, dark chocolate, spice nut,spice-cake with chocolate
-
5 minSnackgranulated sugar, Kiwi, fresh pineapple, banana, white grape juice,kiwi delight
Nutrition
370Calories
Sodium15% DV370mg
Fat23% DV15g
Protein12% DV6g
Carbs17% DV50g
Fiber48% DV12g
Loved it