- 4 persons
- 40 minutes
Salanova® Crispy leaves give crunch to this classic dish. With the anchovies and herbs this potato salads is the ideal accomplishment to your spring pick nick or summer BBQ.
500 g small new potatoes (unpeeled)
3 tbs yoghurt
2 tbs mayonnaise
1 tbs grainy mustard
sea salt and freshly grounded black pepper
½ head of green Salanova® Crispy
½ head of red Salanova® Crispy
4 spring onions, sliced in rings
1 tin of anchovies (50 g), drained
- Cook the potatoes in salted water for 15 minutes or until cooked. Drain, rinse with cold water and let cool to room temperature. Cut bigger potatoes in two.
- Whisk the yoghurt, mayonnaise and mustard until well combined. Season to taste with salt and pepper. Combine with the potatoes.
- Remove the bottom of the lettuce head with one straight cut: the Salanova One cut, ready principle. Then wash and dry the leaves and toss them in a large bowl. Divide the potatoes, spring onions and anchovies over the salad.
Extra: Nice with hard boiled quail eggs.