Protein-Rich Potato Salad

Name: Protein-Rich Potato Salad
Prep time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 tsp tahini; 250 g plain cottage cheese; 150 g ricotta; 4 hard-boiled eggs; 700 g new potatoes; 600 g cherry tomatoes; 2 garlic cloves; 4 cornichons; 300 g fennel; 4 sprig peppermint; 2 tbsp olive oil; 4 sprig thyme; 1 ½ tsp sea salt

salad Vegetarian summer

Total: 50 min. | Active: 50 min.

vegetarian, gluten-free

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Creamy and packed with protein, this potato salad is something very special! The tartare-like sauce is made from cottage cheese, ricotta and cornichons, while the roasted aromas of the cherry tomatoes provide a subtle sweetness and the mint adds a fresh touch.

Recipe by:
Joel & Muriel

Ingredients

for 4 portions

Potatoes
700 g	new potatoes
	salted water, boiling

Tomatoes
600 g	cherry tomatoes, cut in half
2	garlic cloves, finely chopped
4 sprig	thyme, leaves torn off
½ tsp	sea salt

Sauce
250 g	plain cottage cheese
150 g	ricotta
4	cornichons, cut into pieces

To serve
4	hard-boiled eggs, peeled
300 g	fennel, very thinly sliced
2 tbsp	olive oil
4 tsp	tahini
4 sprig	peppermint, leaves torn off
1 tsp	sea salt

How it's done

Potatoes

Cook the potatoes in boiling salted water for approx. 25 mins. until soft. Drain the potatoes, allow to cool slightly.

Tomatoes

Heat the oil in a wide non-stick frying pan. Stir fry the tomatoes, garlic and thyme for approx. 5 mins. Turn down the heat, reduce the tomatoes for approx. 5 mins.

Sauce

Place the cottage cheese and ricotta in a measuring cup. Add the cornichons along with 4 tbsp of the drained cornichon liquid, puree.

To serve

Place the potatoes, eggs and sauce in a bowl, roughly mash with a potato masher. Mix in the fennel, plate up together with the tomatoes. Drizzle with the oil and tahini, garnish with the mint and sprinkle with fleur de sel.

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