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🍽️ Warm Potato and Vegetable Salad with Radishes and Spinach

469 kcal · 30 min · 4 servings

Ingredients

• 800 g new small potatoes (small potatoes)
• 100 g leaf spinach
• 0.5 bunch radishes
• 400 g snow peas
• 400 g peas
• 4 eggs
• 3 tbsp sunflower oil
• 1 tbsp grape seed oil
• juice of half a lime
• 2 tbsp white wine vinegar
• sea salt
• pepper (from the mill)

Instructions

1. 1. Rinse the potatoes under running water.
2. 2. Scrub the potatoes clean with a vegetable brush if necessary.
3. 3. Place the potatoes in a pot with salted water.
4. 4. Boil the potatoes for about 20 minutes until tender.
5. 5. Wash the spinach thoroughly.
6. 6. Remove any tough stems from the spinach.
7. 7. Let the spinach drain well.
8. 8. Wash the radishes.
9. 9. Slice the radishes into very thin rounds.
10. 10. Wash the snow peas.
11. 11. Add the snow peas to boiling salted water for 2 minutes.
12. 12. Boil the peas briefly in boiling salted water as well.
13. 13. Immediately rinse the snow peas and peas with cold water.
14. 14. Let the vegetables drain.
15. 15. Cut the snow peas into thin strips.
16. 16. Boil the eggs for about 6 minutes.
17. 17. Rinse the eggs immediately with cold water.
18. 18. Peel the eggs.
19. 19. Cut the eggs into quarters.
20. 20. Heat oil in a pan.
21. 21. Sauté the snow peas and peas briefly in the hot oil.
22. 22. Season the vegetables with sea salt and pepper.
23. 23. Add the spinach leaves to the pan.
24. 24. Toss the spinach briefly.
25. 25. Place the warm vegetables in a large bowl.
26. 26. Add the drained, still warm potatoes.
27. 27. Add the radishes.
28. 28. Add lime juice and vinegar.
29. 29. Season the salad with salt and pepper to taste.
30. 30. Serve the salad lukewarm.

Nutrition per serving

• kcal: 469
• Protein: 23 g · Fett/Fat: 16 g · Carbs: 56 g