Potato Salad with Soybeans, Olives, and Avocado

Name: Potato Salad with Soybeans, Olives, and Avocado
Prep time: 15 min
Cook time: 15 min
Yield: 1
Cuisine: Dutch
Ingredients: – 100 g cooked potato (cooled, diced); – 120 g cooked soybeans (or edamame, unsalted); – 30 g avocado (chopped); – 1 tbsp olive oil; – 1 tsp lemon juice or balsamic vinegar; – A few green olives; – Fresh parsley; – Pepper, sea salt

🥩🥦❄️🥚🥑🍞

SojabonenCold1 servings15 minutes±320 kcal

Ingredients

—– 100 g cooked potato (cooled, diced)
—– 120 g cooked soybeans (or edamame, unsalted)
—– 30 g avocado (chopped)
—– 1 tbsp olive oil
—– 1 tsp lemon juice or balsamic vinegar
—– A few green olives
—– Fresh parsley
—– Pepper, sea salt

Instructions

Combine potato, soybeans, avocado, and olives in a bowl. Add olive oil, lemon juice, or balsamic vinegar. Season with pepper, sea salt, and parsley. Serve chilled as a main or lunch salad. Air fryer option: For extra crunch, cook the potato first and air fry for 8 minutes at 180 °C.

Serving Tip

A fresh, creamy salad packed with fiber and plant-based proteins — perfect for lunch or a summer meal.

Storage Tip

Store for up to 1 day in the refrigerator, well-covered. Add avocado just before serving for optimal color and flavor.

RECIPE_ID: 73a44ac9...

LAST_UPDATE: 2/18/2026