Wildflower Salad with Hot Potatoes, Raspberry Vinegar & Olive Oil
Fresh wild herbs meet hot potatoes, crunchy vegetables and the fruity tang of raspberry vinegar. Plenty of high-quality olive oil brings the flavors together in a wonderfully simple salad. Coarsely ground black pepper and Syrah red wine salt add the finishing touch to this special potato salad.
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Ingredients
- approx. 350 g fresh wildflower salad
- 800 g small, waxy potatoes
- 2 medium carrots
- 150 g cherry tomatoes/tomatoes
- 1 crisp apple
- 2 spring onions
For the dressing & seasoning
- 2–3 tbsp Raspberry Balsamic Vinegar per plate
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4–6 tbsp Libéa Extra Virgin Olive Oil from Sicily per plate
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Organic black pepper coarsely ground, to taste
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Organic Syrah Red Wine Salt, to taste
Preparation
- Cook the potatoes: Wash the potatoes thoroughly and cook them in lightly salted water for about 15–20 minutes until tender but still firm. Then drain and halve if desired. Keep warm.
- Prepare the wildflower salad: Carefully wash the wildflower salad, spin it dry and loosely divide it among 4 large plates.
- Cut the vegetables and apple: Finely dice or coarsely grate the carrots. Halve or quarter the cherry tomatoes. Core and finely dice the apple. Thinly slice the spring onions into rings.
- Enhance the salad: Scatter the carrots, tomatoes and apple over the 4 plates of wildflower salad.
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Drizzle with raspberry vinegar: Evenly drizzle 2–3 tablespoons of raspberry vinegar over each salad plate with a tablespoon. This gives every bite a pleasantly fruity tang.
- Add the hot potatoes: Arrange the still-hot potatoes on top of the salad. The combination of warm potatoes and fresh wild herbs gives this dish its special character.
- Finish with olive oil: Drizzle the salad generously with olive oil.
- Final seasoning: Sprinkle the spring onions, organic coarsely ground pepper and organic Syrah red wine salt over the finished salad plates. Serve immediately and enjoy.
Tip: Use particularly aromatic wild herbs and a high-quality, fruity olive oil such as the one above or our Extra Virgin Olive Oil from Crete. The hot potatoes absorb the raspberry balsamic vinegar and olive oil beautifully. For a more intense flavor, you can drizzle the potatoes with a little raspberry vinegar immediately after draining. Add the red wine salt flakes just before serving so that their delicate texture is preserved.
We love toasted walnuts/nuts in salad. Simply toast them in a little extra virgin olive oil from Crete and season with salt. A little oil helps the salt stick.
Enjoy this wonderfully fresh wildflower salad!
