Ingredients
- 500 g Charlotte potatoes
- 500 g Roseval potatoes
- 1 Sweet potato
- 150 g Peas, shelled
- 1 Red onion
- 2 Cebettes
- 100 g Smoked match bacon
- 1 small bouquet Mint
- 1 Lime
- 2 Tbsp Capers
- 2 Tbsp Yellow Lemon Juice
- 1 tsp. Old style mustard
- 1 Tbsp. Wine or cider vinegar
- 6 Tbsp Olive oil
- 2 Tbsp Sunflower Oil
- Salt and pepper
Preparation Method
1. Start this trio of salad recipes by washing the potatoes. Put them in a large pot. Cover with plenty of cold salted water, bring to a boil and cook for 20 min. Drain and let cool.
2. Sweet potato salad: Cut the sweet potato into slices. Brown them in a frying pan with the bacon and sunflower oil, stirring regularly. Pepper and set aside on a dish. Peel and slice the cetaceans. In a bowl, combine the mustard, vinegar, and 2 tablespoons of oil. Pour the sauce into the dish. Sprinkle with cetaceans. Keep cool.
3. Charlotte potato salad: Cook the peas for 10 min in a pot of boiling salted water. Immediately immerse them in ice water, then drain them. Peel and slice the red onion. Cut the potatoes in half. Finely grate the zest of the lime and squeeze its juice. Combine in a salad bowl. Add 2 tablespoons of olive oil and a little chopped mint. Mix and set aside in the refrigerator.
4. Roseval Potato Salad: Cut the potatoes in half. Put them in a salad bowl. Add the capers and the remaining chopped mint. Drizzle with the lemon juice and the remaining 2 tablespoons of olive oil, salt, and pepper. Mix and keep cool.
