· By Tim Sachowsky
Potato salad with peas, eggs and mint
There is no way around the classic potato if you want a successful barbecue evening. In our case, the underground tuber has shed its dusty clothes and presents itself confidently full of nutrients, accompanied by the radiant pea and liquid egg yolk. In our recipe we use the small sorting, called triplets. The potatoes are washed thoroughly and boiled in the broth with the peel on. On the one hand, this saves a lot of time, and on the other hand, the peel protects the valuable vitamin C of the beloved potato.