Potato salad with radish and peas
There is a potato salad for every season. In winter it is cooked with mayonnaise, in autumn with pickled onions, in summer with tomatoes, and in spring with radishes and green peas.
Ingredients
Servings 4–6- 500 g small new potatoes
- 200 g green beans
- 150 g green peas
- 2 green onions
- 3 sprigs of parsley
- 5 sprigs of dill
- 1 tsp mustard with seeds
- 1/2 st. l. apple cider vinegar
- 2 Art. l. olive oil
- 10 radishes
- salt freshly ground black pepper
Cooking
Step 1
Wash the potatoes with a brush and boil in boiling salted water until tender. Drain the water, dry the potatoes.
Step 2
In another pot, put the beans in boiling salted water and cook for 7 minutes, then add the peas and cook for another 7 minutes. Throw it in a colander.
Step 3
Chop green onions, parsley leaves and thin dill stalks. Mix mustard, vinegar and olive oil, salt and pepper. Add chopped greens and stir.
Step 4
Cut the potatoes in half and return to the pot. Add the peas and beans and, while the potatoes are hot, pour over the dressing. Stir and leave to infuse for 30 minutes. up to 5 o'clock
Step 5
Cut the radish into slices, chop the remaining dill leaves. Add dill and radish to salad.