Tangy Truffle Potato Pomegranate Salad
Indulge in a tangy explosion of flavors with this unique salad. Bloedsinaasappel truffelaardappel (blood orange truffle potato) combines with sweet and crunchy granaatappel (pomegranate) seeds, tossed in a zesty dressing. This refreshing, gourmet dish is perfect for showcasing a blend of intriguing tastes and textures.
ingredients
- 1 lb bloedsinaasappel truffelaardappel (blood orange truffle potatoes), diced
- 1 cup pomegranate seeds
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- Salt and pepper to tasteDressing:
- Juice of 2 blood oranges
- Zest of 1 blood orange
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
steps
- 1.
Boil the diced truffle potatoes until tender. Drain and let cool.
- 2.
In a large bowl, combine the cooled potatoes, pomegranate seeds, sliced red onion, cilantro, and mint.
- 3.
In a separate small bowl, whisk together the blood orange juice, zest, olive oil, honey, Dijon mustard, salt, and pepper. Adjust the seasoning to taste.
- 4.
Pour the dressing over the potato mixture and gently toss to coat all the ingredients.
- 5.
Serve chilled and enjoy the tangy, refreshing flavors!
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