Potato salad

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

For 4 people

Nutritional Information

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


  • To cook the potatoes
  • 1 kg waxy potatoes, washed thoroughly with skin left on
  • salted water, 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 onions, finely chopped
  • 0.75 tsp salt
  • 1 garlic clove, pressed
  • 2 tbsp chives, finely chopped
  • a little pepper

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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.
  • Sauce

    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.
  • Tip:

    Instead of onion and chives, use 1 spring onion (incl. green part) cut into rings.

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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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