New potato salad

New potato salad

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


4 people


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


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


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


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

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


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.


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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