Gothenburg International Baptists in the Kitchen
Potato salad
Recipe By: Erika Kerpens
INGREDIENTS
- 1 kg potatoes,
- 20 leaves of ruccola or your salad of choice (which I forgot to buy and skipped),
- 4 sundried tomatoes (I buy them already chopped and add amount to my hearts delight),
- 20 walnuts,
- 50 g parmesan cheese.
Dressing:
- 1 dl oil,
- 2 tbls balsamic vinegar,
- 1 tsp dijon mustard,
- 3 spice measures black pepper,
- 1 tsp salt
METHOD
- Boil potatoes, cool (use cold water if hurried), cut to desired size.
- Mix dressing, add to potatoes.
- Chop tomatoes.
- Crumble or chop walnuts.
- Grate or slice parmesan with a peeler.
- Add everything. Done!
The recipes are easy to size up for a large crowd, or just really nice to bring for a long trip.
Potato salad
Ingredients
- 1 kg potatoes
- 20 leaves of ruccola or your salad of choice which I forgot to buy and skipped
- 4 sundried tomatoes I buy them already chopped and add amount to my hearts delight
- 20 walnuts
- 50 g parmesan cheese.
Dressing:
- 1 dl oil
- 2 tbls balsamic vinegar
- 1 tsp dijon mustard
- 3 spice measures black pepper
- 1 tsp salt.
Instructions
- Boil potatoes, cool (use cold water if hurried), cut to desired size.
- Mix dressing, add to potatoes.
- Chop tomatoes. Crumble or chop walnuts.
- Grate or slice parmesan with a peeler.
- Add everything. Done!
Notes
The recipes are easy to size up for a large crowd, or just really nice to bring for a long trip.
ADDITIONAL INFORMATION
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