This salad is serious VegPower food and super tasty, too. To hide the potatoes properly, you need quite a few ingredients. On the way you learn to cook potatoes and boil eggs. And how to make and shake a turbo-dressing, which improves any salad you’ll ever prepare. Ready? Go!
Start with the new potatoes: cook them in boiling salted water for around 15 minutes, or until tender. Drain and cool a bit. Then halve or slice up.
Cook the mangetouts for 2 minutes in boiling water. Add the edamame beans and cook for another two minutes, until mangetouts and beans are soft, but not overdone. Then rinse, drain and refresh under cold water.
Wash and quarter the radishes.
Pick a large bowl. Mix the lettuce with the radishes, the mangetouts and the edamame beans.
Prepare the dressing by putting all of the ingredients in a jam jar. Secure the lid on tightly and start shaking. Find music with a solid beat and start dancing and shaking with your jam jar!
Drizzle the dressing over the salad, and toss so the great taste ends up on every bit.
Cut the tomatoes into wedges and do the same with the eggs. Layer up the tomatoes and eggs in the salad bowl. Then throw in the cooked potatoes – and hide them a bit under the rest of all the greens, since it’s a hidden potato salad. You know, since officially they’re not veggies we had to sneak them in!
The salad is ready. Serve with warm sliced sourdough bread of wholewheat toast for extra muscle.
Tips: Edamame beans are young, podded soya beans – you can buy them frozen and ready to use from large supermarkets. Can’t find edamame beans? Fresh or frozen green peas are also a good option. Instead of mangetouts, you can also use sugar snap peas.
About the chef
This recipe is from Keet Smakelijk’s children’s cookbook: Chef Het Samen, a comic-style book made with the neighbourhood kids. It won last year’s Gourmand Award for ‘World’s Best Children’s Cookbook’. Keet Smakelijk is a Dutch company focused on getting kids enthusiastic about veg and healthy eating.