Potato salad

with spring green, pine nuts & basil mayo

  • 25 min
  • 4 pers
Recipe by Linn Grubbström


  • 400 g small potatoes
  • 10 pcs. asparagus
  • 10 pcs. radishes
  • 1/2 bundle of dill
  • 1/2 bundle of chives
  • 75 g spinach
  • 1 bag of Earth Control Pine Kernels


  • 100 ml. mayonnaise
  • 100 ml. sour cream
  • 1/2 bundle of fresh basil
  • 1/2 lemon


  • 2 tbsp. olive oil
  • 1 tsp. mustard
  • 1/2 tsp. salt
  • 1 nip pepper
  • 1 tbsp. apple cider vinegar


Peel the potatoes and cook them in lightly salted water for 15-20 minutes. Rinse the vegetables and herbs. Cut asparagus into thin slices. Cut the radishes into thin slices as well. Chop dill and chives fine. Mix the cooked potatoes with asparagus, radishes, dill, chives and spinach. Stir the dressing: oil, mustard, salt and pepper. Slowly pour into cider vinegar and whip together. Mix the dressing into the salad. Shake the pine kernels on a hot pan until they have a light-golden color and top on the salad.

Basil Mayo: Blend mayonnaise, sour cream and basil. Season with lemon juice. Serve together with the potato salad. Serve as a summer salad for grilled beef, pork or fish.

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