Crunchy Potato Salad with Creamy Gorgonzola Dressing
25 min
Veggie
31170
For 4 Portions
1000 g
fingerling potato
150 g
cream cheese
10 g
sunflower seed
5 g
parsley, fresh
2
green onion
1
lemon
1
cucumber
1 bunch(es)
radish
3 tbsp
olive oil
salt
pepper
1. All set?
2. Rinse potatoes and cook for 20 min in salted water.
3. Preheat oven to 430°F (conventional, recommended) or 390°F (fan).