Potato salad with tomato and frozen peas · Italy
A creamy potato salad with two cooked vegetables and a Italy-inspired dressing.
An AI-developed, country-inspired variation. This recipe has not been kitchen-tested. Check ingredients, doneness and quantities.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Cut the potatoes into even pieces and boil until tender. Drain and allow to cool until warm.
Clean and chop the vegetables, then boil or steam until cooked. Drain thoroughly.
Mix the yoghurt, oil and listed flavourings. Gently fold through the potatoes and vegetables.
Serve warm straight away. For a cold salad, cool promptly, refrigerate and serve the same day.
About this recipe
By DVS Recipe Studio · Source: DVS Recipe Studio · AI-developed variation. Recipe content available under CC0 1.0.