Potato salad with keil

Cooking time:

50 minutes

Active time:

20 minutes

Complexity:

Average

A new declaration of love for potatoes!

See all recipes category Potatoes

Recipe "Potato salad with cale"

Ingredients for 3-4 servings

Potato young red

500 g

Cale

50 g

Fennel

bunch

Crimean onion

½ bulbs

Garlic

2 cloves

Mayonnaise soy sauce "Classic"

4 tsp

Mustard "Canteen" spicy

1 tsp

Olive oil

2 tbsp. l.

Pepper Black Pea Mill

to taste

Dried basil greens

to taste

Salt

to taste

Juice of 1 lemon

Step 1/7

Preheat the oven to 180S.

Step 2/7

Rinse the new potatoes thoroughly, cut into quarters or halves, depending on size. Place on a baking tray, add two cloves of garlic, crushing them with a knife. Season with salt, black pepper, dried basil and olive oil.

Step 3/7

Bake in the oven with convection for 30-40 minutes, depending on the size of the potato. After 30 minutes, periodically check readiness.

Step 4/7

For dressing, mix 4 tsp mayonnaise sauce, 1 tsp mustard, black pepper and half lemon juice.

Step 5/7

Remove the hard part of the stem from the keil, finely chop the leaves. Cut the Crimean onion with feathers, finely chop the dill.

Step 6/7

Put the cale in a salad bowl, add a little olive oil and mash with your hands to make the leaves more tender and soak in the oil. Add the finished garlic potatoes, onion and dill.

Step 7/7

Add the dressing and mix thoroughly. You can add salt to taste. Serve with a slice of lemon.

Salad

Potatoes