Asian-inspired potato salad

Winter in Barcelona can be very cold. Not as cold as in Germany that is for sure, but still. I am sitting in our little, but cozy living room with the heater on full power and I am thinking about this fresh and summerly salad I made a couple of days ago. It is full of fresh herbs, a lemonish taste and filling potatoes which make this combination (for me) irresistible. I recently started using mint leaves in my daily cooking. I normally always connected the taste of mint with weird minty chocolate or with being sick (Hello peppermint tea!!). For me, it was nothing I necessarily had to try in a dish or drink or sweet or snack or whatever. I just wanted to stay away from it. However, then I had been traveling to Nepal one and a half years ago and I went to a super sweet Hippie place in Pokhara where I ordered a lemonade. When the waiter brought the drink to me, I was really disappointed since it was full of pureed mint leaves. I am sure I made a disgusted face when I took the first sip. But then! WHAT A TASTE. I was amazed and decided to forget the prejudices I had against the taste of mint.

So, please: (I hope you will enjoy this salad as much as I did):

  • 3 middle-sized potatoes
  • 1 handful mint leaves
  • 1 handful coriander leaves
  • 1 handful parsley leaves
  • 1 apple
  • 1 avocado
  • 1/2 red paprika
  • 1/2 red onion
  • 1 cup sesam seeds
  • 1 cup peanuts
  • 5 tsp soy sauce
  • 3 tsp sesam oil
  • 2 tsp lemon juice
  • 1 tsp agave syrup

 

 

Start the salad by cooking the potatoes. It goes faster when you cut it already into smaller

pieces. While the potatoes are boiling start preparing the base for the salad. The secret of the salad is to use as many fresh herbs as possible. In this salad I used coriander parsley and mint. Wash the herbs, dry them gently with kitchen paper, cut them into small pieces and set them aside in a big bowl. Cut the apple, avocado, paprika and onion into small cubes and add them into the bowl. Then prepare the dressing by mixing 2 tsp soy sauce, 2 tsp sesame oil, 2 tsp lemon juice and tsp agave syrup.

When the potatoes are soft, let them drinse, cut them into bigger pieces and set them aside. Then roast in a pan the sesame seeds and peanuts in the rest of the sesame oil and soy sauce. When they started to get roasted add the potatoes and let them

fry for 3 more minutes. When they are done, add them into the bowl with the dressing y ya esta!

You can eat the salad warm or cold!

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