Hearty Potato and Vegetable Salad with Fresh Potatoes
A Delicious and Healthy Potato and Vegetable Salad Recipe Using Fresh Potatoes
Introducing a refreshing and healthy potato and vegetable salad that will stimulate your appetite on warm summer days. Made with seasonal fresh potatoes, it boasts a soft texture and rich flavor. Fresh vegetables, crunchy almonds, and aromatic basil harmonize perfectly, making your table even more delightful for special occasions. Enjoy both health and taste with this simple yet elegant homemade salad!
Main Ingredients- 4 purple potatoes (approx. 400g)
- 2 regular potatoes (approx. 200g)
- 1/2 cucumber (approx. 50g)
- 100g carrots
- 70-100g red bell pepper (1/4 – 1/2 piece)
- 2 imitation crab sticks (approx. 60g)
- 3 Tbsp canned corn kernels (approx. 45g)
- A small amount of sliced almonds (for garnish)
Dressing Ingredients- 1-2 Tbsp mayonnaise
- 2 Tbsp whole grain mustard
- 1 Tbsp plain yogurt
- 1 Tbsp honey
- A pinch of black pepper
- A pinch of dried basil
- 1-2 Tbsp mayonnaise
- 2 Tbsp whole grain mustard
- 1 Tbsp plain yogurt
- 1 Tbsp honey
- A pinch of black pepper
- A pinch of dried basil
Cooking Instructions
Step 1
The first step to making a delicious potato and vegetable salad! Peel the potatoes thoroughly and cut them into bite-sized pieces. Soaking the cut potatoes in cold water for about 10 minutes helps remove excess starch, preventing them from becoming mushy during cooking and ensuring a cleaner texture.
Step 2
Drain the soaked potatoes using a sieve. Pat them dry with paper towels to remove any remaining moisture. This step is crucial to prevent the salad from becoming watery.
Step 3
Let’s cook the potatoes until tender and soft using an air fryer. Line the air fryer basket with parchment paper and add the prepared potatoes. First, use the ‘steam function’ at 160°C (320°F) for 10 minutes to steam the insides, then switch to the ‘normal cooking function’ at 170°C (340°F) for another 5-10 minutes to lightly brown the exterior. (Adjust the temperature and time according to your air fryer’s performance.)
Step 4
Once the potatoes are cooked, let them cool slightly. It’s best to proceed to the next step while the potatoes are still warm, as this allows the dressing to meld better, resulting in a more flavorful salad.
Step 5
While the potatoes are cooling, prepare the fresh vegetables for the salad. Chop them into bite-sized pieces, similar in size to the potatoes, for an appealing presentation and easy eating. For the corn kernels, drain them thoroughly in a sieve to prevent the salad from becoming diluted and to enhance its savory taste.
Step 6
Combine the slightly cooled potatoes and the prepared vegetables in a bowl. Add all the dressing ingredients and gently mix, being careful not to mash the potatoes and vegetables. Adjust the amount of dressing to your personal preference for the perfect taste.
Step 7
Finally, sprinkle with dried basil for a fragrant aroma, top generously with sliced almonds for a nutty flavor and crunch, and add a light dusting of black pepper to finish. Gently mix once more to combine all the ingredients evenly, and your delicious potato and vegetable salad is ready!
Step 8
This beautifully prepared potato and vegetable salad is perfect as a side dish or a light meal. Enjoy a delightful mealtime with this tasty salad, featuring the tenderness of warm potatoes, the crispness of fresh vegetables, and a special, flavorful dressing!
