Summer potato noodle salad

Potato noodles made from Finnish potatoes are also excellent in salads. Potato noodles, pickled vegetables and fresh herbs create an attractive, healthy and above all tasty salad suitable for many uses.

Ingredients:

3,000 KG Mestari Potato Noodles
salt and oil

Pickling brine:

0,300 L spirit vinegar
0,600 L sugar
0,600 L water
mustard seeds and fennel seeds

Vegetables:

1,000 KG carrots
1,000 KG cucumbers
0,500 KG radishes

For finishing:

fresh dill and mint
toasted sunflower seeds
cold-pressed rapeseed oil and olive oil

Preparation:

Put the frozen potato noodles into a GN tray and add the oil and season with salt. Put the lid on and cook in a 100 °C steam oven for 25 minutes. Stir a few times during cooking. Cool the cooked potato noodles before use. If you wish, you can cook the potato noodles the day before.

Prepare the pickling brine by putting all the ingredients in a saucepan and bring to a boil. Cool the brine before use.

Chop the vegetables as you like and put them into the pickling brine. Let the vegetables marinate overnight. Drain the pickled vegetables into the cooked potato noodles. Check the taste and season with salt and pepper if necessary. Finish the salad with fresh herbs, sunflower seeds, and oil.

Photo and recipe: Kespro Foodster