Potato Bulgur Salad

Name: Potato Bulgur Salad
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 750 g Potatoes; 750 g Sweet potatoes; 7-10 Tbsp Salt; 8 TABLESPOONS Olive oil; 1 Onion; 200 g Bulgur; 1 1/2 TABLESPOONS Tomato paste; 350 g Cutting beans; 1 red and yellow peppers; 3 TABLESPOONS Sesame seed; 75 g salted roasted pistachio kernels in shell; 1 collar Parsley; 3 stems Mint; 75 g dried dates; 1 piece (approx. 2 cm) fresh ginger; 150 ml Cider vinegar; 2 TEASPOONS Dijon mustard; 1 TEASPOON Noble sweet paprika; 7-10 Tbsp Pepper; 1/2 TEASPOON dried chili flakes; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

This delicacy is full of potatoes: sweet potatoes, potatoes, a little bulgur and vegetables pass through here together. The result: an almost creamy potato salad that you have never eaten like this before!

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

750 g Potatoes
750 g Sweet potatoes
7-10 Tbsp Salt
8 TABLESPOONS Olive oil
1 Onion
200 g Bulgur
1 1/2 TABLESPOONS Tomato paste
350 g Cutting beans
1 red and yellow peppers
3 TABLESPOONS Sesame seed
75 g salted roasted pistachio kernels in shell
1 collar Parsley
3 stems Mint
75 g dried dates
1 piece (approx. 2 cm) fresh ginger
150 ml Cider vinegar
2 TEASPOONS Dijon mustard
1 TEASPOON Noble sweet paprika
7-10 Tbsp Pepper
1/2 TEASPOON dried chili flakes
baking paper

Directions

1
Peel the potatoes, wash them thoroughly and dice them coarsely. Mix the potatoes, 1 tsp salt and 2 tbsp olive oil in a large bowl. Spread the potato cubes on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 25-30 minutes. Remove from the oven, place on a cake rack and allow to cool.
2
In the meantime peel and finely dice the onion. Heat 1 tablespoon of olive oil in a pot, fry the onion until transparent. Add bulgur, sauté briefly while turning and deglaze with 400 ml water. Add 1/2 tsp salt, bring to the boil and cook over a low to moderate heat for 8-10 minutes. Stir several times.
3
Add tomato paste and stir in. Remove the bulgur from the heat, pour into a wide bowl and allow to cool. Clean and wash the beans and cut them into pieces about 2 cm wide. Pour into boiling salted water, bring to the boil and cook for 6-8 minutes. Drain, quench briefly and let cool off.
4
Clean, wash and dice the peppers. Roast sesame seeds in a pan without fat while turning, remove. Remove the pistachios from their shells and chop them coarsely. Wash parsley, shake dry and chop. Wash mint, shake dry, put some leaves aside for garnishing, cut remaining leaves finely.
5
Finely chop dates for the dressing. Peel ginger and grate finely. Mix dates, ginger, vinegar, mustard, paprika powder, 1/2 tsp salt, pepper and chili flakes. Fold in 5 tablespoons of oil. Mix potatoes, bulgur, paprika, sesame, pistachios, beans and dressing well. Leave to stand for about 30 minutes. Season again with salt and pepper. Arrange on a plate garnished with mint.