Baked potato salad with Microgreen– a simple recipe for barbecues

The perfect side dish for any barbecue! Fresh baked potato salad with crunchy Microgreenmade from arugula and red radishes.

Ingredients for baked potato salad with Microgreen

• 3 g organic radish sprouting seeds, red (as Microgreen)
• 3 g organic sprouted rocket seeds (as Microgreen)
• 1 kg small potatoes
• 2–3 tablespoons olive oil
• Salt
• 100g (vegan) mayonnaise
• 1 cucumber
• 2 tsp mustard
• ½ bunch of spring onions
• Salt and pepper to taste

Tip: arugula and red radishes into fresh Microgreen. Microgreenadd extra freshness and crunch to your salad.

Preparation of the baked potato salad

1. Thoroughly clean the potatoes, mix with salt and olive oil. Bake at 225°C for 20 minutes, then roast under the broiler for 10 minutes.
2. Let the baked potatoes cool and then halve them.
3. Finely chop Microgreenand spring onions. Dice the cucumber. Stir the mustard and mayonnaise until smooth. Mix everything with the potatoes and season with salt and pepper.

A balanced diet is important. Microgreencontain vitamins such as vitamins C and K.*

*Vitamin C contributes to the normal function of the immune system. Vitamin K contributes to the maintenance of normal bones.