Potato Salad with Flax Oil Dressing

Jun 11, 2014Vom Fass


  1. Season potatoes and zucchini with salt and pepper, then sauté in Agora Extra Virgin Olive Oil.
  2. To prepare the dressing, whisk together Grape Balsamic Vinegar, Flax Oil and herbs, then season with salt and pepper. 
  3. For the dip, mix cottage cheese and yogurt in a bowl. 
  4. Mix in the Black Cumin Oil and herbs. 
  5. Add onion to the dip mixture. 
  6. Season to taste with salt and pepper and a little sugar. 
  7. Arrange spring mix on plates along with the cooked potatoes and zucchini. 
  8. Drizzle with the dressing and serve with the dip.

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