How to make
So that the buckwheat is ready for the lunch salad, soak it in cold water from the morning.
Peel the potatoes and cut them into medium-sized cubes. In a pot with a little water and a basket for steam cooking, pour the potato cubes and buckwheat on them. Cover the pot with a lid and leave them to steam cook, until the potatoes soften. Then transfer them into another container, convenient for mixing.
While they are cooling - wash the fresh green leaves picked from the garden - chard (small and tender leaves), spring onions, dill, parsley and fresh tarragon. Cut them very finely and add them to the potatoes with the buckwheat. Season with Himalayan salt, black pepper, coriander (ground seeds), white balsamic vinegar and unrefined sunflower oil.
Mix the delicious potato salad and serve it freshly prepared to enjoy its rich taste and freshness.
If desired, you can use a ring (from a cake tin) to place in the serving plate and fill it with the salad.
Fill its round shape, without pressing too much, so that it does not turn into puree, and remove it. A beautiful round shape is obtained, which gives an interesting look to the salad, resembling a savory potato cake.
Healthy potato salad with buckwheat and tarragon – suitable for an unquie sunny spring lunch!
