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Potato salad with peas
potato salad with peas, mint, lemon, garlic, capers and beetroot
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Ingredients
Directions
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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.
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In the meantime cut the mint leaves into strips. Grate the yellow skin of the lemon and halve the fruit. Squeeze out 1 half.
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Finely chop the garlic and capers and add to the yogurt with the grater, juice, mustard and half of the fresh mint.
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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.
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In the meantime, cut the beetroot into pieces and gently cover with the potatoes, peas, yoghurt dressing and half of the lettuce.
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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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