Potato salad with broad beans
Potatoes and broad beans—isn't that the perfect combination? Join us in making a salad with these two favorites. You'll also need sesame oil for a slightly nutty flavor, rice vinegar for a delicate, slightly sour flavor, and garlic paste to save you time peeling.
Number of servings
4
Sharpness level
LIGHTLY SPICY
Preparation time
10 min
Difficulty level
EASY
INGREDIENTS
- 2 tsp House of Asia Rice Vinegar
- 2 tsp Garlic pastes House of Asia or 2-3 finely chopped garlic cloves
- 1 teaspoon House of Asia Sesame Oil
- 1 spoon House of Asia Gluten-Free Soy Sauce
- 500 g cooked new potatoes
- 50 g smoked cottage cheese
- 100 g broad beans
- 1 onion, finely diced
- 3 tablespoons chopped parsley
- 3 tablespoons chopped dill
- 2 tablespoons chopped basil
- 1 tablespoon of aged Parmesan cheese
- 2 teaspoons of peanuts
- 5-6 tablespoons of olive oil
- Freshly ground pepper to taste
A METHOD OF PREPARING
- Cut the cooled potatoes into slices about 1 cm thick and place them in a large bowl.
- Cook the broad beans in boiling, salted water for 5 minutes, then place them in a bowl with water and ice for a moment, then peel them and add them to the potatoes.
- Blanch the onion in boiling water for 2 minutes and add it to the remaining ingredients.
- Place the parsley, dill, basil, garlic paste, Parmesan, olive oil and nuts in a tall container and blend everything into a pesto.
- Cut half the cottage cheese into small pieces, add to the potatoes, add the prepared pesto, season with vinegar, soy sauce, sesame oil, and freshly ground pepper, and gently mix everything together. Crumble the remaining cheese and sprinkle over the top.
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