Laura’s Lost Potato Salad
Prep time: 15 mins
Cook time: 20 mins
400g new potatoes
200g (frozen) edamame beans
4 eggs, hardboiled
4 slices of sourdough bread, optional
For the dressing:
10 sprigs chives, snipped
4 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
a pinch of salt
Veg Portions / Serving: 2
Recipe donated by Laura Emmelkamp (Keet Smakelijk) for Veg Power. Photography by Keet Smakelijk.
This lost potato 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.
Kids in the kitchen:
Kids can make this dressing themselves – from using scissors to snipping the chives, measuring the oil, vinegar and mustard and giving the jam jar a good shake, shake, shake! Just make sure the lid is on tight first… They can also help with washing the lettuce and tearing the leaves, and peeling the eggs.
Charlotte Radcliffe RNutr
Michel Roux Jr