Blue Potato Salad
This recipe is taken from the book “Plantebaseret gourmet” (Plant-based gourmet) by chef Neel Engholm. This book is a great book to purchase if you are interested in how to make your regular vegan meals a little extra special, or you want to up your game in cooking. In this book, Neel really shows off what whole foods can, and how you can turn your simple vegetables into delicious meals, dressings, and snacks to cook for family and friends.
In this recipe, blue potatoes are used. they add beautiful color to the dish and works as a heated element. Blue potatoes are simply just a potato variety where the flesh and skin are blue and purple.
300 g boiled blue potato (sweet potato can also be used)
1 handful kale
1 tbsp. finely chopped spring onion
3-4 stalks bird grass
4-5 stalks coriander
40-50g tahini dressing
1 small handful of broccoli hearts
Boil the potatoes. wash the kale, spring onion, bird grass, and coriander. Tear up the greens in chunky sizes. Mix with the tahini dressing.
Serve the salad on a plate. Crush the potatoes with the palm of your hand and spread them around the salad. Top with avocado cut in great cubes, some more coriander together with the broccoli heart, and drissle with flake salt.
This salad is for 2 persons.