Potato salad with peas

Name: potato salad with peas
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Dutch
Ingredients: 750 g sticking potato; 200 g fresh peas; 15 g fresh fresh mint; 1 lemon cleaned up; 1 toe garlic; 2 el capers; 1 tl French mustard; 2 el Greek yoghurt cup 500 ml; 250 g boiled beets peeled; 80 g lettuce melange land cherry

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

Ingredients

Directions

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.

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Nutrition

210Calories

Sodium12% DV290mg

Fat2% DV1g

Protein14% DV7g

Carbs13% DV38g

Fiber32% DV8g

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