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Fresh Potato Salad with Primrose

Fresh Potato Salad with Primrose
Fresh from the garden, this potato salad is infused with the brightness of baby spinach, dill, and tangy pickled cucumber. A perfect side dish for spring and summer gatherings, it's light and refreshing without sacrificing flavor. The potatoes take center stage, but it's the harmony of fresh ingredients that makes this salad truly special. Whether you're hosting a backyard barbecue or a casual picnic, this potato salad is sure to be a hit.
Ingredients
  • 700g / 1.54lb Fresh potatoes
  • 65g / 2.29oz Baby spinach
  • 1 large Red onion
  • 1 large Pickled cucumber
  • 1 large Inlagd saltgurka
  • 1 knippe / bunch Fresh dill
  • 1 knippe / bunch Rädisor
  • 2 tsp / 10ml dried Garlic
  • ½ dl / 1/4 cup Kapris
  • Salt to taste
Instructions

1. Boil 500g (1.1lb) of potatoes in salted water at 100°C (212°F) until tender then let them cool.

2. In a large bowl combine the cooled potatoes 100g (3.5oz) of baby spinach 20g (0.7oz) of fresh dill 100g (3.5oz) of pickled cucumber 50g (1.8oz) of kapris and 50g (1.8oz) of thinly sliced red onion.

3. Mix in 2 tsp (10ml) of dried garlic and season with salt to taste.

4. Cover the bowl with plastic wrap and refrigerate at 4°C (39°F) for at least 30 minutes to allow the flavors to meld.

5. Serve the salad chilled garnished with additional fresh dill if desired.

Tools
  • Potato peeler
  • Large bowl
  • Cutting board
  • Knife
  • Spoon
  • Refrigerator

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