The ones who follows me on Instagram knows that I have started to sort out my cooking magazines collection. I collected so many magazines over the last years but I almost never cook from them. But since they take so much space, I decided that it is time to trough away some of them. So I looked at each magazine and more than a half had to go. Most of the recipes were not so exciting or have many repeated themselves. When I sorted out the recipes I saw this recipe of a potato and radish salad and I decided to cook it the next day as I had most of the ingredients at home. What I didn’t have was not used. While I was preparing the salad, I noticed that it is a super leftovers recipe. So I quickly added a few ingredients and so this potato and radish salad was created.
You need:
5-6
potatoes
5-6
radishes
3-4
spring onions
½
red onion
salt
pepper
100
g yoghurt
1
tbsp lemon juice
quail's
eggs
olives
Portions:
2
Preparation
time: 15 minutes
Cooking
time: 30 minutes
This is how we proceed:
- Cook potatoes in salt water for 30 minutes.
- Meanwhile clean the radishes and cut into slices. Clean the onion and cut into rings. Peel onion and chop finely. Put everything in a large bowl.
- Drain potatoes and allow cooling. Peel and cut in thin slices. Add to the radish. Season with salt and pepper.Mix yogurt with lime juice, add to salad and mix well. Add the quail's eggs and olives, arrange on plates and serve.
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