Spring Potato Salad
45—50 Min
A vibrant and refreshing potato salad with sautéed radishes, peas, and creamy avocado, tossed in a tangy honey-mustard dressing. A perfect side dish or light meal!
Ingredients 4 Portions
- 800 gbaby potatoes
- 120 gradishes
- 100 gpeas
- 1 avocado
- 3 tbspolive oil
- 1 tbspwine vinegar
- 1 tspbrown sugar
- Salt and pepper, to taste
For the dressing:
- 1 tspDijon mustard
- 1 tbsphoney
- 1.5 tbspwine vinegar
- 50 ml olive oil
- 1 tspPepper Herbs Classic
Preparation
- 1
Bring a pot of salted water to a boil. Wash the potatoes, clean off any dirt, and cut them in half. Add them to the boiling water and cook for 25–30 minutes. In a separate pot, cook the peas for 10 minutes.
- 2
Meanwhile, wash the radishes and cut them into quarters. Heat a pan, add the oil and radishes, and sauté for 5 minutes. Add the sugar, salt, and pepper, then cook for another 2 minutes. Finally, pour in the vinegar, cook for one more minute, and remove from heat. Let cool.
- 3
Dice the avocado. In a small bowl, mix the mustard, honey, vinegar, olive oil, and salad herbs. Drain the cooked potatoes and transfer them to a bowl. Add the radishes, peas, and avocado, drizzle with the dressing, and toss gently. Optionally, garnish with radish sprouts and serve.
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