Early summer potato salad with sugar snap peas

When you get a fresh potato, you want to bring that freshness and healthiness into your diet. And although this colourful salad is at its most spectacular in spring and early summer, it’s safe to say that it’s a treat for the tastebuds and the taste buds at any time of year. And if you still think salads are boring and don’t fill your stomach, this recipe will change your mind.

Quantity: for 3
Time: approx 20 min
Severity: medium

• 300 g steamed or boiled potatoes (chilled)
• 150 g sugar snap peas
• 150 g fresh cucumber
• 130 g breadcrumbs
• 50 g porrut
• 20 g fresh dill
• 30 g capers in brine or salt, if desired
• 30 ml lemon juice
• High quality olive oil if you wish
• 1 teaspoon liquid honey or maple syrup
• Salt and pepper to taste

How to make a spring potato salad?

In a bowl, chop the steamed/steamed potatoes, cucumber and sugar snap peas. Add the sliced radishes and leeks and finely chopped dill. If you wish, you can also add chappals. Finally, add the lemon juice, olive oil, honey, salt and pepper to taste. Mix everything well, serve and enjoy!