Potato salad

Potato salad

Total: 1 hr 30 min. | Active: 30 min.
Nutritional value / people: 338 kcal
, Fat: 20 g
, Carbohydrate: 32 g
, Protein: 5 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To cook the potatoes

1 kg waxy potatoes, washed thoroughly with skin left on
salted water, boiling


2 tbsp mild mustard
3 tbsp mayonnaise
3 tbsp white wine vinegar
3 tbsp rapeseed oil or olive oil
1 ½ dl vegetable bouillon, hot
1 onion, finely chopped
1 garlic clove, pressed
¾ tsp salt
a little pepper
2 tbsp chives, finely chopped
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How it's done

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To cook the potatoes

Cook the potatoes (uncovered) in salted water over a medium heat for approx. 25 mins. until just soft. Drain the potatoes, peel while hot, cut into slices approx. 5 mm thick.


In a bowl, mix the mustard with all the other ingredients up to and including the garlic, season. Mix in the potatoes, cover and leave to stand at room temperature for approx. 1 hr. Mix in the chives.

Good to know
Tip: Instead of onion and chives, use 1 spring onion (incl. green part) cut into rings.


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