Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 600 g waxy potatoes
  • 250 g spinach leaves
  • 250 g mature cheddar
  • 6 figs
  • 1 red onion
  • 2 scallions / spring onions
  • 100 g almonds
  • 2 tbsp olive oil
  • 2 tbsp nut oil (optional)
  • 2 tbsp honey
  • 4 tbsp balsamic vinegar
  • Salt and pepper (seasoning)
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Preparation time: 15 MIN Cooking time: 25 MIN
  1. Cut the unpeeled potatoes into slices and boil them in lightly salted water. Then fry them in a little olive oil until crispy. Add the almonds and fry a few minutes more.
  2. Add half of the spinach and fry for another minute. Set aside.
  3. Cut the figs in halves and slice the scallions / spring onion and red onion. Add to the potatoes together with the rest of the spinach. Season with salt and pepper.
  4. Cut the cheese into thin strips and add to the potato salad.
  5. Mix the honey with the balsamic vinegar and nut oil if using. Drizzle over the salad.

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