Betty Bossi Potato Salad Maker Instrucciones Y Recetas página 12

Rainbow potato salad
Preparation: approx. 30 min. + approx. 20 min. to absorb flavor | Serves 4
500 g Waxy potatoes
500 g Purple/blue potatoes
Salted water, simmering
100 ml Vegetable broth, hot
2 tbsp. White wine vinegar
3 tbsp. Olive oil
2 Shallots
2 Garlic cloves
¾ tsp. Salt
Pepper, to taste
250 g Cherry tomatoes
45 g Rocket lettuce
Per portion (¼): 258 kcal, F 10g, Ch 35g, E 5g
12
1. Cook the potatoes in simmering salted
water for approx. 10 min or until tender.
Add the purple potatoes and cook for
approx. another 20 min. Peel & cut the
potatoes with the Potato Salad Maker
while they are still hot, and place them
in a bowl.
2. Mix the broth, vinegar and oil and pour
over the potatoes. Leave to absorb the
favor for approx. 20 min.
3. Peel and finely chop shallots and garlic.
Mix into the potatoes and season to taste
4. Cut the tomatoes in half and arrange on
the potato salad with the rocket lettuce.
Pair with: Seared or grilled salmon.