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

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


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

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.


Cooking potatoes

Cooking potatoes

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