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Potato Salad with Kohlrabi and Feta
Ingredients
600 g
Baby Potatoes
1 EL
Olive Oil
1/2 TL
Salt
1 pinch
Pepper
1 EL
Mustard
3 EL
White Balsamic Vinegar
2 EL
Olive Oil
100 g
Quark
4 EL
Water
3/4 TL
Salt
1 pinch
Pepper
600 g
Kohlrabi
3
Spring Onions
200 g
Feta Cheese
Instructions
1
Wash the baby potatoes and slice them into 4 mm thick rounds.
2
In a bowl, mix the sliced potatoes with olive oil, salt, and pepper.
3
Spread the potatoes on a baking sheet lined with parchment paper.
4
Bake in the upper half of the oven for about 30 minutes until golden and crispy.
5
While the potatoes are baking, prepare the dressing: In a bowl, whisk together mustard, balsamic vinegar, olive oil, quark, and water. Season with salt and pepper.
6
Peel the kohlrabi and grate it using a box grater.
7
Slice the spring onions into rings and mix them with the potatoes and dressing once the potatoes are done.
8
Crumble the feta cheese and fold it into the salad before serving.
Notes
Nutrition Facts
(per serving)
Calories:
396 calories
Servings:
4 servings
Carbohydrates:
38 g
Fat:
20 g
Fiber:
5 g
Protein:
16 g
Sugar:
3 g
Meal Effort
Preparation:
20 minutes
Cook:
30 minutes
Total:
50 minutes