Potato Salad with Sprouts and Cilantro
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- For the salad
- 800 grams small, waxy potatoes
- 100 grams mixed Sprout (such as alfalfa and radish sprouts)
- 1 lemon (Juiced and zested)
- 2 Tbsps White vinegar
- 1 Tbsp honey
- ½ tsp Mustard
- 2 tsps Horseradish (Freshly grated or from a jar)
- 50 milliliters grapeseed oil
- salt
- freshly ground peppers
- 1 bunch cilantro
- 3 scallions
- For serving
- Iceberg lettuce
- Endive
Preparation steps
1.
For the salad, scrub the potatoes and cook in the skins in salted water for about 25 minutes. Drain and let cool slightly. Peel potatoes and cut into slices.
2.
Rinse sprouts and drain.
3.
Stir together the lemon juice and zest, vinegar, honey, mustard and horseradish. Season with salt and pepper and whisk in the oil.
4.
Rinse cilantro, shake dry and pluck leaves. Trim scallions and cut the white and light green portions into rings. Place all of the salad ingredients in a bowl and mix everything with the dressing. Season the potato salad with salt and pepper and let stand about 20 minutes.
5.
To serve, arrange rinsed iceberg lettuce and endive leaves in a bowl and top with the potato salad.
