Wok potato salad

15 min

Ingredients

½ bag Wok potatoes
200 g carrot and cabbage, shredded
1 dl Greek yoghurt
1 tsp sweet mustard
0,3 dl spring onion, finely chopped
pinch salt and black pepper

Recipe

Cook the Wok potatoes in boiling water for 5 minutes and let cool.

Shred the carrot and cabbage. Mix all of the ingredients together.

Let rest in the refrigerator before serving to allow the flavours to balance.

Tip! You can also use leftover Wok potatoes in this recipe.

Rooty
Wok potatoes

Rooty Wok potatoes is healthy and easy to prepare, plus you’re saving the planet on the side. We have created an all-round good side dish that turns any main meal into something special. Wok potatoes can be used in a hearty Pad Thai or a fresh veggie stir fry. You can do anything with Wok potatoes.

If you swap your wheat noodles for potato – the northern superfood – you’re also doing the environment a favour. Potato yields are four times larger than wheat yields grown on the same amount of farmland. What you eat matters!

Why do things the hard way when it’s so easy to make eco-friendly food? Rooty Wok potatoes – Juurevaa alkuvoimaa

Rooty Wokpotatoes Ingredients 450 g