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Potato salad with peas
 
 
4 ServingsPTM35 min

Potato salad with peas


potato salad with peas, mint, lemon, garlic, capers and beetroot

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Directions

  1. Peel the potatoes, cut into equal pieces and boil them in water with salt in 15 minutes until al dente. Add the peas for the last 9 minutes.
  2. In the meantime cut the mint leaves into strips. Grate the yellow skin of the lemon and halve the fruit. Squeeze out 1 half.
  3. Finely chop the garlic and capers and add to the yogurt with the grater, juice, mustard and half of the fresh mint.
  4. Drain the potatoes and peas, put them back in the pan and let off steam with the lid on the pan for another 5 minutes. Allow to cool for 10 minutes.
  5. In the meantime, cut the beetroot into pieces and gently cover with the potatoes, peas, yoghurt dressing and half of the lettuce.
  6. Add pepper and possibly salt. Divide the rest of the lettuce over a flat dish. Put the potato salad on it. Divide the rest of the fresh mint.


Nutrition

210Calories
Sodium12% DV290mg
Fat2% DV1g
Protein14% DV7g
Carbs13% DV38g
Fiber32% DV8g

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