Seasons: potato salad with horseradish mint

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New Potato Salad with Horseradish and Mint

 

Recipe By :Eating with the Seasons by Paula Bartimeus

Serving Size : 6 Preparation Time :0:00

Categories : Spring

 

Amount Measure Ingredient -- Preparation Method

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7 ounces red kidney beans -- soaked overnight

1 strip kombu or wakame seaweed -- rehydrated

2 pounds new potatoes

7 ounces mange-tout (pea pods) -- trimmed

7 ounces radish -- trimmed, finely sliced

4 spring onions -- trimmed, chopped

DRESSING:

3 tablespoons chopped fresh parsley

2 teaspoons finely grated wild horseradish

2 teaspoons chopped fresh mint

1/3 cup tofu mayonnaise

sea salt

 

1. Drain and rinse the beans and simmer in boiling water with the kombu for 2

hours or until soft. Drain and set aside.

 

2. Halve the new potatoes and steam with the mange-tout for 10—1 minutes. Place

the cooked beans, potatoes and mange-tout in a bowl an add the radish and spring

onion. Combine the dressing ingredients, an mix into the salad.

 

Source:

" RECIPES FOR SPRING "

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Per Serving (excluding unknown items): 344 Calories; 10g Fat (26.6% calories

from fat); 12g Protein; 53g Carbohydrate; 9g Dietary Fiber; 7mg Cholesterol;

32mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 26987 0 4373 0 0 0 3394 3374 3383 4116 0