"Summer Potato Salad" Remix Recipe

Name: "Summer Potato Salad" Remix
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6-8 Small White/Red Potatoes; 1 1/2 cups Multi-colored Cherry Tomatoes; 6 Medium Pink Radishes; 2 Persian Cucumbers; 2 cups Snap Peas; 2 tablespoons Capers; 3-4 tablespoons Dill; 1 tablespoon Coarse Sea Salt; 2-3 tablespoons Horseradish; 1/8 cup Olive Oil; 1 Lemon (Juice); Black Pepper to taste; 1 teaspoon Coarse Sea Salt; 3 Anchovy Slices

Servings: persons

6-8 Small White/Red Potatoes
1 1/2 cups Multi-colored Cherry Tomatoes
6 Medium Pink Radishes
2 Persian Cucumbers
2 cups Snap Peas
2 tablespoons Capers
3-4 tablespoons Dill
1 tablespoon Coarse Sea Salt
2-3 tablespoons Horseradish
1/8 cup Olive Oil
1 Lemon (Juice)
Black Pepper to taste
1 teaspoon Coarse Sea Salt
3 Anchovy Slices

1
Wash and cut the potatoes into cubes. Place them in a pot and cover with water. Add 1 tbsp of salt and bring to a boil. Cook until slightly tender. Drain immediately and rinse with cool water.
2
Cut the tomatoes in half and place in a large bowl.
3
At this point you can either shell the peas and discard the pods or trim the ends off the pods and chop them into thirds depending on side and add them to the salad as is. I prefer to keep the pods whole, as it adds a wonderfully sweet crunch to the salad. Again toss gently with the other vegetables.
4
Add the potatoes once they have cooled a bit.
5
Sprinkle the sea salt over the salad and then drizzle with olive oil and the juice of 1 lemon. Add the capers and horseradish. Mince the anchovies slices and add them to the mix. Toss the mixture gently until the ingredients are well distributed throughout the salad. You can leave the salad as is and store it in the fridge until you are ready to serve it or add the dill and serve it immediately. It is delicious served both warm and cold.
6
Just before you are ready to serve it, chop the dill finely or coarsely depending on your preference and add it to the salad. Grind some fresh black pepper over it and toss gently. Voila! A colorful savory potato salad with a bit of a kick. Enjoy.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6-8 Small White/Red Potatoes, 1 1/2 cups Multi-colored Cherry Tomatoes, 6 Medium Pink Radishes, 2 Persian Cucumbers, and more.

Yes, "Summer Potato Salad" Remix falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

"Summer Potato Salad" Remix

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