New potato salad

New potato salad

Total: 45 Min. | Active: 45 Min.
lactose-free
Nutritional value / people: 440 kcal
, Fat: 19 g
, Carbohydrate: 39 g
, Protein: 24 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Potatoes

400g baby potatoes, halved lengthwise
100g beluga lentils (beluga)
salted water

Vegetables

30g almonds, coarsely chopped
oil for frying
500g green asparagus, cut diagonally into approx. 1 cm slices
250g sugar snap peas, cut diagonally into thirds
250g frozen prawns, peeled and cooked (organic), defrosted
1tsp salt

Dressing

4tbsp lemon juice
4tbsp olive oil
½dl vegetable bouillon
¼tsp salt
a little pepper
1bunch wild garlic, finely chopped
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How it's done

Potatoes

Cook the potatoes and lentils in salted water for approx. 20 mins., drain.

Vegetables

Without adding any oil, toast the almonds in a frying pan until golden brown, remove and set aside. Heat the oil in the same pan, fry the potatoes and lentils for approx. 5 mins., transfer to a bowl. Add a dash of oil, fry the asparagus and sugar snap peas for approx. 5 mins., add the prawns, fry for approx. 2 mins., season with salt, add to the potatoes, mix.

Dressing

Whisk together the lemon juice, oil and stock, season. Add the wild garlic, vegetables and prawns, mix. Scatter the reserved almonds over the top.

Good to know
Tip: Use basil instead of wild garlic.

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