Potato Salad

Total time: 1hr 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 338 Kcal, 5g Protein, 32g Carbohydrates, 20g Fat


  • Cooking the potatoes
  • 1 kg waxy potatoes, well washed with the skin on
  • saltwater, boiling
  • Sauce
  • 2 tbsp. mild mustard
  • 3 tbsp. white wine vinegar
  • 3 tbsp. rapeseed oil or olive oil
  • 3 tbsp. mayonnaise
  • 1.5 dl vegetable bouillon, hot
  • 1 onion, finely chopped
  • 0.75 tsp. salt
  • 1 garlic cloves, pressed
  • 2 tbsp. chives, finely chopped
  • a little pepper

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  • Cooking the potatoes

    Cook the potatoes in salted boiling water, uncovered for approximately 25 minutes over medium heat, then drain. Peel them while still hot and cut them into 5 mm thick slices.
  • Sauce

    In a salad bowl, combine the mustard with all the ingredients, including the garlic, salt and pepper. Add to the cooked potatoes, cover and let stand approximately 1h at room temperature. Add the chives.
  • Tip:

    The onion can be replaced by chives and 1 spring onion with the tops, cut into thin slices.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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