EatSmarter exclusive recipe

Potato and Radish Saladwith Sprouts

Potato and Radish Salad - Potato and Radish Salad - Colorful, light and delicious—a successful take on the classic
Potato and Radish Salad - Colorful, light and delicious—a successful take on the classic

(0)

Calories:96 kcal
Difficulty:easy
Preparation:25 min
Ready in:70 min
Low-sugar
Low-fat
Vegetarian
Vitamin-rich
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1 serving contains (Percentage of daily recommendation)
Calories96 kcal(5%)
Protein4 g(8%)
Fat0 g(0%)
Carbohydrates18 g(7%)
Added Sugar0 g(0%)
Roughage4 g(13%)

Recipe development: EAT SMARTER

Ingredients

For servings

300 gramssmall waxy Potatoes
4 tablespoonsVegetable broth
2 tablespoonsWhite vinegar
Salt
Pepper
2 bunchesRadish
1 handfulSprout mix
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Kitchen Utensils

1 Pot, 1 Lid, 1 Cutting board, 1 Small knife, 1 Fork, 1 Plate, 1 Small pot, 1 Sieve, 1 Bowl, 1 Tablespoon

Directions

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1 Scrub the potatoes, place in a pot and cover with water. Bring to a boil, cover and cook until potatoes are knife-tender, 20-25 minutes. Drain, rinse with cold water, peel and let cool on a plate.
2 Heat broth in a small pot just until warm (but do not boil). Season with vinegar, salt and pepper.
3 Cut the cooled potatoes into slices and place in the warm broth. Let stand 40 minutes.
4 Meanwhile, rinse the radishes and drain well in a sieve. Rinse the small, delicate radish leaves as well and shake dry.
5 Cut the radishes into thin slices, then cut crosswise into thin strips and combine with the tender leaves in a bowl.
6 Rinse the sprout mix in hot water and drain well.
7 Mix potatoes and broth with the radish strips and leaves. Season with salt and pepper, top with sprouts and serve.
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