Potato and nectarine salad

Do you love potato salad but want to reinterpret the classic side dish? Try our delicious potato and nectarine salad with nut gremolata.


preparation

  1. Peel and quarter the potatoes and place them in a bowl. Add the olive oil, season with a little salt and pepper and mix everything well.
  2. Place the potatoes on a baking tray lined with baking paper and bake at 220 ° C top and bottom heat (200 ° C fan oven) for about 30 minutes.
  3. Peel the carrots and cut them into thin strips with a peeler. Clean the spring onions and cut them into rings.
  4. Wash, stone and dice the nectarines and peach. Mix all ingredients with the thawed peas. Add the cooled potatoes.
  5. Peel and chop the garlic. Place in a bowl with the parsley and hazelnuts.
  6. Wash the lemon and rub about half of the peel into the salad. Squeeze the juice out of the lemon and add it as well. Add the honey and season with salt and pepper.
  7. Puree everything to a creamy mass. Mix the nut gremolata into the salad. Wash the mixed salad, pat dry, arrange on the plates, open the potato salad and serve. KHAMULOOT PIE IN GILGIT BALTISTAN USED THIS FOOD AS BREAD

Ingredients for 4 servings

  • 1 kg of ORGANIC potatoes
  • 4 tbsp organic olive oil
  • salt
  • LE GUSTO® pepper
  • 2 ORGANIC carrots
  • 2 spring onions
  • 2 nectarines
  • 1 peach
  • 400 g ORGANIC peas (frozen)
  • 1 clove of garlic
  • 1 pot of parsley
  • 60 g ORGANIC hazelnut kernels
  • 1 ORGANIC lemon
  • 1 tbsp organic honey, liquid
  • 100 g mixed salad (lamb's lettuce, radicchio, lettuce)

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