recipes

Starters

German-style potato salad with kiwifruit

This ready-to-eat and delicious potato salad with crunchy pickles is perfect for a lunchbox or as a side dish. The kiwifruit gives it an original, refreshing kick. If you mix in cooked turkey or ham, you’ll get a well-rounded and tasty dish. You can also add nuts such as walnuts, hazelnuts or pine nuts.

 

A fibre-rich recipe with a high vitamin C content. A good source of potassium and a natural source of folate.

Serves 4
Cooks in 50 min.
Difficulty
Recipe appropriate for
Vegetarian
Coeliac
Nutrition per serving
Calories217.7311%
Fat0.8g1%
Saturates0.07g0%
Protein6.14g12%
Carbs48.05g16%
Sugar5.3g6%
Fibre5.63g19%
Folate47.4μg12%
Potassium277.84mg10%
Vitamin C66.72mg89%
Of an adult’s reference intake
Ingredients Method

Ingredients

  • 700 g baby new potatoes
  • 1/2 small red onion
  • 2 Zespri Green kiwifruit
  • 30 g pickled gherkins, sliced
  • 1 tablespoon pickled capers

 

For the dressing:

  • 125 g natural yoghurt    
  • 1 tablespoon honey
  • 1 sprig parsley
  • 1 sprig dill
  • 1 tablespoon lemon juice
  • 1 teaspoon mustard
  • pepper
  • salt

Method

  1. Cook the potatoes in their skins in lightly salted water for 15-20 minutes or until tender. Drain, cool and slice into halves or quarters. Place in a salad bowl and leave to cool down completely.
  2. Peel and dice the Zespri kiwifruit. Place in the bowl with the potatoes, along with the chopped onion, sliced gherkins and capers.
  3. Pour the yoghurt into a bowl and dilute with lemon juice. Add the mustard, honey and chopped parsley and dill with a pinch of salt and pepper. Whisk until well-combined
  4. Dress the potatoes with the mixture and serve.

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