Potato salad with tomatoes, orache, and wild garlic

Potato salad with tomatoes, orache, and wild garlic – An explosion of freshness on your plate

When spring makes its presence felt and fresh vegetables start appearing at the market stalls, there’s nothing more delightful than enjoying a delicious, colorful, and healthy salad. This potato salad with tomatoes, orache, and wild garlic is a true feast for the senses, perfect for tackling the capricious weather outside, as well as for invigorating your meals. Its preparation is simple and quick, and the result is a combination of flavors and textures that will delight you.

Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
Number of servings: 4

Ingredients:
- 4 medium potatoes
- 12 cherry tomatoes (in various colors for a vibrant look)
- 1 bunch of fresh orache
- 1 bunch of fresh wild garlic
- 1 bunch of fresh dill
- Salt, to taste
- Extra virgin olive oil, for a refined taste
- Apple cider vinegar, for a splash of acidity

Preparing the salad:

1. Wash the vegetables and greens well: Use cold water to remove impurities. Make sure the orache and wild garlic are clean to avoid any unpleasantness in the salad’s taste.

2. Boil the potatoes: Place the potatoes in cold salted water and boil for about 25 minutes or until they are soft but not falling apart. Check them with a fork; if it goes in easily, they are done. After boiling, drain them and let them cool slightly.

3. Peel and slice the potatoes: Once cooled, peel them. Slice them thinly and place them in a large salad bowl.

4. Prepare the tomatoes: Cut each cherry tomato in half. If using multiple colors, you’ll create a salad that is not only tasty but also visually appealing.

5. Add the greens: Tear or chop the orache and wild garlic into smaller pieces, then finely chop the dill. Add them to the bowl with the potatoes and tomatoes. Gently mix to avoid crushing the potatoes.

6. Season the salad: Drizzle the salad with extra virgin olive oil and apple cider vinegar, then sprinkle a pinch of salt. Mix again carefully to ensure all ingredients are evenly coated with the dressing.

7. Serve stylishly: Arrange the salad on a flat plate or in individual bowls. You can add a few wild garlic leaves for decoration, and for an extra touch of flavor, sprinkle some toasted pumpkin seeds on top.

Serving suggestions: This spring salad is ideal as a side dish alongside grilled fish or chicken. It can also be served as a vegetarian main course, accompanied by a slice of whole grain bread.

Possible variations: If you want to add an even fresher note, you can include a few thin slices of cucumber or avocado. Additionally, for a more intense flavor, you can replace the apple cider vinegar with balsamic vinegar. Another idea is to add chopped nuts or feta cheese for extra texture and flavor.

Nutritional information: This salad is rich in vitamins and minerals, thanks to the fresh ingredients. Potatoes provide healthy carbohydrates, while orache and wild garlic are excellent sources of antioxidants. Furthermore, extra virgin olive oil contains healthy fats that are beneficial for the heart.

Frequently asked questions:

- Can I use other types of vegetables? Absolutely! You can experiment with carrots, radishes, or even peas. Each ingredient brings a unique note to your salad.

- Is this salad suitable for diets? Yes! It’s a light and healthy recipe, ideal for those looking to stay fit or maintain a balanced diet.

- How can I store the salad for the next day? Keep the salad in an airtight container in the refrigerator. It’s advisable not to add the dressing until serving to maintain the freshness of the ingredients.

This potato salad with tomatoes, orache, and wild garlic is not just a recipe, but an invitation to celebrate spring and its bounty. Whether you prepare it for a family dinner or a picnic in the park, it will surely bring a smile to the faces of your loved ones. Dare to explore, modify, and leave your personal touch on this simple yet flavorful recipe!