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 ekstra 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 in to delicious meals, dressings and snacks to cook for family and friends.
In this recipe blue potatoes is used. they add a beautiful color to the dish and works as the heated element. Blue potatoes is simply just a potato variety where the flesh and skin is 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 around the salad. Top with avocado cut in great cubes, some more coriander together with the broccoli heart and drissel with flake salt.
This salad is for 2 persons.