Organic dill cakes with potato salad
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Here's how you do it:
Organic dill cakes
Organic dill cakes are heated according to the instructions on the package. If necessary, cut into quarters.
Potato salad
Clean the potatoes and cut them into bite-sized pieces. Boil the potatoes until tender in plenty of salted water. Allow the potatoes to cool and then toss with mayonnaise, chopped cabbage, parsley, capers and Dijon mustard. Season to taste with salt, pepper and lemon.
Serve with pickled tomatoes, roasted pumpkin seeds and parsley.
Enjoy!
Content:
Contents (10 servings):
- Organic dill cakes (2 per serving)
- Roasted pumpkin seeds (a handful)
- Parsley for garnish (as needed)
- Pickled tomatoes (as needed)
Potato salad:
- 1000 g Potatoes
- 250 g Mayonnaise (see recipe here)
- 100 g pointed cabbage
- 50 g Dijon mustard
- 50 g Capers
- 10 g Parsley