Salad with two types of potatoes

Potato Salad with Two Types of Potatoes – an Explosion of Flavors and Textures

I present to you a simple and delicious recipe, perfect for warm summer days or as an elegant side dish for a special lunch. This potato salad combines white potatoes and sweet potatoes in a harmony of flavors, enriched with notes of basil and a drizzle of honey. Let’s see together how we can prepare this captivating recipe, step by step!

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4

Ingredients:

- 500 g new potatoes, peeled
- 500 g sweet potatoes, peeled and sliced thin
- Sea salt (to taste)
- Ground black pepper (to taste)
- Sea salt with herbs (to taste)
- 2 tablespoons honey
- Juice of 1 lemon
- 4 tablespoons basil-flavored olive oil
- 150 g salad mix (green lettuce, arugula, baby spinach)
- 2 tablespoons pine nuts

Preparation:

1. Boiling the potatoes: Start by washing the new potatoes and sweet potatoes well. Slice the sweet potatoes thinly for even cooking. Place the white and sweet potatoes in a large pot, add cold water and a teaspoon of sea salt. Bring the water to a boil and let them cook for 25-30 minutes. Check if they are done by inserting a fork; if it goes in easily, the potatoes are perfectly cooked.

2. Draining the potatoes: Once done, drain the potatoes using a colander and let them cool for a few minutes. It is important to let them cool to prevent them from breaking down too much in the salad.

3. Preparing the dressing: In a small bowl, mix the sea salt with the ground black pepper and sea salt with herbs. Add the honey, lemon juice, and basil-flavored olive oil. Mix well to combine the flavors. This combination will give the salad a sweet and tangy taste, perfectly complemented by the aroma of basil.

4. Mixing the salad: In a large bowl, combine the boiled potatoes with the salad mix. Pour the prepared dressing over and gently mix so as not to crush the potatoes. It is important that the dressing coats every piece of potato and salad for a uniform tasting experience.

5. Toasting the pine nuts: In a dry skillet, toast the pine nuts over medium heat, stirring constantly. They will brown quickly, so be careful not to leave them unattended. Their toasted flavors will add a delicious crunch to the salad.

6. Serving: Transfer the salad to a serving platter, sprinkle the toasted pine nuts on top, and add a tablespoon of basil-flavored olive oil for an extra touch of flavor. This salad is served immediately but can also be enjoyed at room temperature.

Serving suggestions: You can pair it with grilled chicken or baked fish. Additionally, a bottle of dry white wine will perfectly accompany this salad.

Variations: You can add avocado slices or green olives to the salad for extra creaminess. You can also substitute honey with maple syrup for a vegan option while keeping the same delightful flavors.

Nutritional benefits: Potatoes are an excellent source of complex carbohydrates, vitamin C, and fiber. Sweet potatoes, on the other hand, contain powerful antioxidants and are rich in vitamin A, contributing to skin and vision health. The salad mix provides important vitamins and minerals, while pine nuts are rich in healthy fats and protein.

Frequently asked questions:

- Can I use other potatoes? Of course! You can experiment with red potatoes or even purple potatoes for a colorful salad.
- How can I store the salad for later? The salad can be kept in the refrigerator, but it is recommended not to add the dressing until serving to avoid the salad becoming soggy.
- Can this salad be prepared in advance? Yes, but again, add the dressing just before serving to maintain the salad's crunchy texture.

This potato salad recipe with two types of potatoes is not only simple but also full of flavor, offering a combination of textures and tastes that will delight your senses. Don’t forget to share this recipe with your friends because, in the end, cooking is about joy and community! Enjoy!