Potato Salad with Beetroot and Diced Comté
Chef’s Tips
The cooking time of the potatoes varies from one variety to another and also by their size. You can test the potatoes with the blade of a knife; push the blade in the centre of the potato, if it goes in easily the potatoes are cooked. Also Instead of Comté, you can use Gruyère.
Calories
337.2kcal (4 serving)
Total Fat
27.8g (4 serving)
Saturated Fat
5.12g (4 serving)
Trans Fat
0.05g (4 serving)
Cholesterol
14.42mg (4 serving)
Sodium
166.55mg (4 serving)
Total Carbs
16.92g (4 serving)
Dietary Fiber
2.82g (4 serving)
Sugars
2.87g (4 serving)
Protein
6.45g (4 serving)
- 400 grams potatoes
- 2 cooked beetroot
- 50 grams Comté
- sprigs of parsley
- Green salad
- 2 tablespoons of pesto aragula mustard white wine
- 2 tsp white balsamic vinegar
- 6 tablespoons sunflower oil
- Salt, pepper
Directions
Print1. Pour water into a saucepan, add the unpeeled potatoes and cook over medium heat for 25 minutes. Drain and cool before peeling.
2. While the potatoes are cooking, dice the cheese and beetroot.
3. Wash the salad, dry it and cut it.
4. In a small bowl, add the Pesto and Arugula Mustard with White Wine and White Balsamic Vinegar. Season lightly with salt and pepper. Mix with a whisk.
5. Gradually add the oil while the vinaigrette forms.
6. Then put all the vegetables and cheese into a bowl.
7. Drizzle with the vinaigrette and mix gently.
8. To serve, add the chopped parsley.
