Vegetarian
Classic Potato Salad
Allergens: Eggs, Milk, Mustard
The picnic standard, boiled potato with radish, chives and a creamy dressing.
Ingredients
- Salt
- Black pepper
- Sugar 1 tsp
- Chives
- Asparagus 150 g
- Potatoes 600 g
- Radishes 8
- Red onion 1
- Crème fraîche 0.5 cup
- Apple cider vinegar 1 tbsp
- Mayonnaise 0.5 cup
- Mustard 2 tsp
Method
- Boil potatoes in lightly salted water for 10 to 12 minutes.
- Drain water when a potato speared with a fork and lifted out of the water easily glides off the fork and falls back into the pot.
- Let potatoes stand and cool.
- Break off and discard the stringy ends of the asparagus spears, then chop into small pieces.
- You can pour boiling water over the chopped asparagus and let it soak for 2 minutes if you prefer a less raw taste.
- Finely chop chives, red onion and radish.
- Stir the dressing ingredients together and season with salt and pepper.
- Reserve some of the chives for garnish and combine the rest of the vegetables with the dressing.
- Season with salt and pepper, garnish with chives and serve as a side dish.
- Tip.
- When in season, you can add fresh peas to this potato salad