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Today we prepare a potato salad full of color, original and very rich.
Es perfect for summer since, very fresh, it is delicious. It can be prepared in advance, making it ideal for beach days.
The blueberries They are optional and can be replaced with pieces of Cherry or for another summer fruit.
Potato salad, with spinach and cranberries
Great recipe for the hottest months.
- ascen jimenez
- Kitchen: Modern
- Recipe type: salads
- Calories: 270
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
For the salad:
- 4 potatoes
- Carrots 2
- Sal Island
- 3 eggs
- Some fresh spinach leaves
- 8 cherry tomatoes, quartered
- About 10 pitted black olives
For the dressing:
- 2 tablespoons olive oil
- 2 tablespoons of water
- A splash of lemon juice
- Sal Island
- Pepper
- 1 or 2 tablespoons of blueberries
Music
We wash the potatoes and carrots well. We make a cut in your skin. We cook this vegetable in plenty of water with a little salt. In a saucepan with water and a little salt, we cook the eggs.
Once these ingredients are cooked, we remove them from the water and let them cool.
Then we peel everything and cut it into pieces. We put it in a large font.
We add the spinach leaves, the tomatoes cut into quarters, and the black olives in halves.
To prepare the dressing, put the cranberries, olive oil, water, salt, pepper and a splash of lemon juice in a bowl. We mix well and we have it ready.
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