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
-
15 minSide dishcherry tomatoes on the branch, garlic, Red onion, grilled red peppers in a pot, Red wine vinegar, Tabasco,salsa roja
-
20 minSide dishlemon, mayonnaise, garlic,citroenaïoli
-
35 minSide dishcrumbly potatoes, milk, butter, nutmeg,mashed potatoes 'different'
-
30 minSide dishfresh pineapple, sunflower oil, lime, Red pepper, fresh ginger, coriander, fresh mint, cod fillet, shrimp,fish skewers with pineapple salsa
Nutrition
370Calories
Sodium15% DV370mg
Fat23% DV15g
Protein12% DV6g
Carbs17% DV50g
Fiber48% DV12g
Loved it