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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

Erika Kerpens
Course 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.

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