Potato salad with peas
potato salad with peas, mint, lemon, garlic, capers and beetroot
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.
In the meantime cut the mint leaves into strips. Grate the yellow skin of the lemon and halve the fruit. Squeeze out 1 half.
Finely chop the garlic and capers and add to the yogurt with the grater, juice, mustard and half of the fresh mint.
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.
In the meantime, cut the beetroot into pieces and gently cover with the potatoes, peas, yoghurt dressing and half of the lettuce.
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.
Blogs that might be interesting
40 minSide dishfennel seed, Red cabbage, jazz apple, Red wine vinegar, tap water, chicken broth tablet, unsalted butter, fresh cream,creamy red cabbage
50 minSide dishlime, olive oil, honey, kohlrabi, shallot, strawberries, fresh coriander,salad of kohlrabi with strawberries and coriander
40 minSide dishvine tomatoes, onions, olive oil, garlic, dried Provençal herbs, grated Parmesan cheese,Roasted tomatoes
15 minSide dishpress orange, Kiwi, sprout chicory, soft goat cheese, fresh chives, extra virgin olive oil, walnut oil, dijon mustard, liquid honey, unroasted walnuts,chicory salad with goat's cheese and walnuts