New potato salad

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 440 Kcal, 24g Protein, 39g Carbohydrates, 19g Fat


  • Potatoes
  • 100 g beluga lentils (beluga)
  • 400 g baby potatoes, halved lengthwise
  • salted water, siedend
  • Vegetables
  • oil for frying
  • 30 g almonds, coarsely chopped
  • 500 g green asparagus, cut diagonally into approx. 1 cm slices
  • 1 tsp salt
  • 250 g sugar snap peas, cut diagonally into thirds
  • 250 g frozen prawns, peeled and cooked (organic), defrosted
  • Dressing
  • 0.25 tsp salt
  • 4 tbsp olive oil
  • 4 tbsp lemon juice
  • a little pepper
  • 1 bunch wild garlic, finely chopped
  • 0.5 dl vegetable bouillon

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  • Potatoes

    Cook the potatoes and lentils in salted water for approx. 20 mins., drain.
  • Vegetables

    Without adding any oil, toast the almonds in a frying pan until golden brown, remove and set aside. Heat the oil in the same pan, fry the potatoes and lentils for approx. 5 mins., transfer to a bowl. Add a dash of oil, fry the asparagus and sugar snap peas for approx. 5 mins., add the prawns, fry for approx. 2 mins., season with salt, add to the potatoes, mix.
  • Dressing

    Whisk together the lemon juice, oil and stock, season. Add the wild garlic, vegetables and prawns, mix. Scatter the reserved almonds over the top.
  • Tip:

    Use basil instead of wild garlic.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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