Young potatoes salad

02 Aug Young potatoes salad

This salad is an absolute winner. It is delicious, but I must warn you that it is also super-nutritious, so I usually treat it not as a side dish, but as a main course and serve it , usually for late dinner or for lunch.

Ingredients (2- 4 servings)

approx. 12 – 15 young potatoes (smaller or medium size) – you don’t have to peel them if you don’t want to. Just wash them well

approx. 300 g of red beans (usually 280 g in a can or in a jar ) – you can replace red beans with steamed green beans

2-3 sour-fermented cucumbers, cut into thick half-slices

optional 5 radishes, cut into quarters

a bunch of chives – chopped

half a bunch of fresh dill – chopped

half a small jar of mayonnaise (or to taste) – can be plain or vegan

salt and pepper

Recipe

1. Cut potatoes into quarters and cook until soft in salted water
2. Cool potatoes well before next steps
3. In a bowl, combine cooled potatoes, red beans, sour-fermented cucumbers, radishes, chives and dill.
4. Add mayonnaise and mix well but gently so as not to smash potatoes too much
5. Season with salt and pepper
6. You can eat the salad immediately after preparation, or leave it in the fridge so that the flavors combine well