Autumn Potato Salad in a Jar with Apple and Walnuts
An autumnal potato salad in a jar with sweet-tart apple, walnuts and lamb's lettuce. The dressing sits at the bottom, the lamb's lettuce on top, so everything stays fresh and doesn't turn mushy.
By yumbelo · 2 servings · 28 minutes
Ingredients
- 300 g Waxy potatoes
- 1 pc Tart apple
- 0.5 pc Red onion
- 60 g Lamb's lettuce
- 30 g Walnut kernels
- 2 tbsp Apple cider vinegar
- 1 tsp Medium-hot mustard
- 2 tbsp Rapeseed oil
- 100 g Plain yogurt
- 1 bunch Chives
- Salt
- Pepper
Method
- Wash the potatoes and cook them in salted water for about 18 minutes until just tender. Drain, let them steam dry briefly and slice them.
- Wash the apple, core it and cut it into small cubes. Finely dice the onion.
- For the dressing, whisk together the apple cider vinegar, mustard, rapeseed oil and yogurt in a bowl and season with salt and pepper. Finely snip the chives and stir them in.
- Toast the walnuts without fat in a pan for 2 minutes until fragrant, then chop them coarsely.
- First add about 2 tbsp of dressing to each of two jars. Layer the potato slices, apple cubes and onion cubes on top and season with salt and pepper.
- Add the remaining salad with the dressing on top of the potatoes. Finally, place the lamb's lettuce loosely on top and sprinkle with the walnuts.
- Seal the jars tightly and keep them cool. Shake or stir well before eating.