Filter
Reset
Sort ByRelevance
Anna Duffy
Potato salad with turnip greens and egg
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes and cut into thin slices.
-
Boil the potato slices in plenty of water with salt in 5 minutes al dente. Drain them in a colander.
-
Boil the eggs in 4-6 minutes until the white has solidified and the yellow just liquefies.
-
Cut the bread into strips of 2 cm and brush thinly with olive oil. Fry the bread in a frying pan or grill pan golden brown and crisp.
-
Cut the hard stalks of the turnip greens.
-
Beat in a bowl 4 tablespoons of olive oil with the vinegar, mustard and salt and pepper to a dressing and scoop the potato wedges and turnip tops lightly.
-
Divide the salad with the baked bread rolls over plates.
-
Peel the eggs, halve them and put them directly on the salad. Sprinkle some salt and pepper on the eggs.
-
25 minMain dishpuff potato, lime, salad onion, corn kernels crispy, cut organic red cabbage, fresh pineapple pieces, (peanut) oil, vegaschnitzel, tomato, creme fraiche,vegaschnitzel with mexican salad and baked potato
-
45 minMain dishCherry tomatoes, dried oregano, traditional olive oil, shallot, couscous, paprika, tap water, watercress, garlic, avocado,oven couscous with tomatoes and avocado
-
20 minMain dishbasmati rice, oil, Red onion, fennel bulb, deep-frozen stir-shrimp, Red pepper, Thai fish sauce,stir-fried fennel with shrimps
-
40 minMain dishcrumbly potato, flour, flour, curry powder, butter, egg, fennel bulb, red salmon, smoked salmon, fresh dill, egg, cooking cream, fresh chives,salmon quiche with fennel and herbs
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it