Mixed Potato Salad with Cashews and Cheese
Mixed potato salad with cashews and cheese is a recipe featuring fresh ingredients from the potato salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g potatoes (firm, boiled)
- 150 g cashew nuts
- 1 tbsp orange zest (from an organic orange)
- 1 celery stalk
- 200 g feta
- 0.5 head of arugula
- olive oil (cold‑pressed)
- Salt
- freshly ground pepper
- freshly grated nutmeg
- 2 lemons (juice)
Instructions
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1.
Wash the potatoes and boil them in plenty of water until cooked, then drain and let cool well. Peel the potatoes and cut lengthwise into strips. Mix 5 tbsp olive oil with 100 ml water, lemon juice, orange zest, salt, pepper, and nutmeg. Pour over the potatoes and mix thoroughly, then let sit for about 30 minutes.
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2.
Meanwhile wash and dry the salad leaves. Wash the celery stalks, cut them into thirds, and slice the pieces lengthwise into thicker strips. Roast the cashew nuts in a pan without adding fat.
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3.
Combine the potatoes with the torn salad leaves and celery strips, season again with salt and pepper. Fold in the roasted cashews and crumble the feta on top. Serve with fresh white bread.
