Chilled Potato Salad That Will Reach All the Way Down to the Colon

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Chilled Potato Salad That Will Reach All the Way Down to the Colon

It’s May and time for freshly dug potatoes. We love a simple, chilled potato salad and think this recipe is a great candidate for this year’s graduation party or Midsummer celebrations. Or why not an afternoon picnic in the parc.

But whatever you do, don’t eat it in the sauna. Chilled potatoes contain much more fiber than warm ones, so try not to bring them into the sauna. Tomatoes, on the other hand, you can eat in the sauna. They contain an antioxidant called lycopene, and unlike other antioxidants lycopene loves heat so much that it actually increases when tomatoes are heated up.

Next time you’re in the sauna, swap the beer for cherry tomatoes. It will probably be a pleasant surprise for your friends.

Chilled Potato Salad with Chopped Capers, Radishes and French Dressing
(serves the whole class of 2018)

10 oz (or 250 grams) potatoes
3,5 (or 100 grams) oz sugar snaps
a bunch of radishes
4 Jerusalem artichokes
1/2 red onion, peeled
2 Tbsp parsley, finely chopped

French dressing:
3.5 Tbsp olive oil
1 Tbsp red wine vinegar
1 tsp dijon mustard
1 Tbsp capers, chopped
salt and freshly ground black pepper

Cook the potatoes and cut them into cubes. Finely slice sugar snaps, radishes, Jerusalem Artichokes and red onion. Toss together potatoes, vegetables and parsley. Combine olive oil, vinegar, mustard, capers, salt and pepper in a bowl, then add the vinaigrette to the potatoes. Allow the liquids to soak into the salad before serving.

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