Swedish Potato Salad (Vegan)

Oooh this was tasty! I found this recipe in one of my oldest but also favorite cooking books that I bought in Sweden one summer. “Sommarljus” by Nina Dreyer Hensley, which means translated “Summerlight”. It’s indeed a book that awakes feelings of summer, whith all it’s colorful pictures of typical swedish nature, people and food. It reminds me so much of our vacations we used to make in Sweden when I was little.

 

 

 

This potatoesalad is not only colorful but also full of nutritions. Just to name a few… raddish provides an excellent surce of vitamin C, carrots are high in beta-carotene (which has an anti-cancer effect) and also pumpkin seeds are real healthy bombs, full of vitamins, minerals and unsaturated fats. So what are you waiting for? 😉

 

Swedish Potato Salad

For 4 persons you’ll need:

• 500g small potatoes (I took a few more)
• 2 tablespoons olive oil
• 2 carrots
• 1 red onion
• 4 garlic cloves
• 2 salad onions
• 50g black olives (these are in the original recipe, but I left them away)
• 1 tablespoon pine nuts
• 1 tablespoon pumpkin seeds
• 1 bunch of raddish

Dressing:

• 1/2 dl olive oil
• 1 teaspoon balsamic vinegar (I took 2 tsp)
• 1 teaspoon agave syrup
• 1 teaspoon soy sauce
• pepper

Cook the potatoes in salted water. If you want to eat the salad when it’s still warm (which also tastes great!), keep the potatoes warm. Cut the rest of the vegetables in thin slices. Heat up olive oil in a pan and saute carrots, red onion, garlic, salad onions, pine nuts, olives and pumpkin seeds until the onions get softened. Cut the small potatoes in halves and mix them in a bowl with the warm vegetables and the raddish slices. Sprinkle dressing over the salad and mix again carefully.

Smaklig måltid!

 

This recipe is linked up at :

Seasonal Sunday www. realsustenance.com

 

MerkenMerken

MerkenMerken