🍽️ Autumn Potato Salad with Chestnuts

Name: Autumn Potato Salad with Chestnuts
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g firm-cooking potatoes; 1 red apple; 5 pickles (20 g each); 2 shallots; 1 garlic clove; 400 g chestnuts (pre-cooked, vacuum-sealed); 4 tbsp olive oil; 100 ml vegetable broth; 80 g Grana Padano; 1 tbsp white balsamic vinegar; salt; pepper; nutmeg; 1 bunch mixed herbs (chives, parsley); 4 poultry sausages

610 kcal · 30 min · 4 servings

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Ingredients

800 g firm-cooking potatoes
1 red apple
5 pickles (20 g each)
2 shallots
1 garlic clove
400 g chestnuts (pre-cooked, vacuum-sealed)
4 tbsp olive oil
100 ml vegetable broth
80 g Grana Padano
1 tbsp white balsamic vinegar
salt
pepper
nutmeg
1 bunch mixed herbs (chives, parsley)
4 poultry sausages

Instructions

1. Thoroughly wash the potatoes under running water.
2. Place the potatoes in a large pot and cover them with boiling water.
3. Cook the potatoes over medium heat for 25 to 30 minutes until tender.
4. Drain the cooking water and let the potatoes cool down completely.
5. Peel the apple and remove the core.
6. Cut the apple flesh into cubes of about 1 cm.
7. Drain the gherkins in a sieve.
8. Quarter the gherkins lengthwise and cut them into small pieces.
9. Peel the shallots and the garlic.
10. Slice the shallots into thin rings.
11. Finely chop the garlic.
12. Quarter the chestnuts.
13. Heat 2 tablespoons of oil in a hot pan.
14. Fry the chestnuts over high heat for about 3 minutes until golden brown.
15. Add the shallots and garlic to the pan.
16. Sauté the vegetables for another 2 minutes over medium heat.
17. Remove the pan from the heat and let the mixture cool down.
18. Shave the GRANA PADANO into thin slices.
19. Mix the cheese in a large bowl with vinegar, the remaining oil, vegetable broth, salt, pepper, and freshly grated nutmeg.
20. Peel the cooled potatoes.
21. Slice the potatoes into thin rounds.
22. Add the potato slices along with the chestnut mixture, apple, and gherkins to the bowl with the dressing.
23. Mix all ingredients thoroughly.
24. Let the salad rest for 30 minutes.
25. Pick over the herbs and wash them.
26. Shake the herbs well to remove excess water.
27. Finely chop the herbs.
28. Fold 3/4 of the herbs into the potato salad.
29. Plate the salad and serve with a sausage on each plate.
30. Sprinkle the finished salad with the remaining herbs.

Nutrition per serving

kcal: 610
Protein: 24 g · Fett/Fat: 16 g · Carbs: 86 g