Description
A delicious and creamy potato salad perfect for any occasion.
Ingredients
Scale
- 500 grams Potatoes (for creaminess, consider chat potatoes)
- 4 Eggs (hard-boiled)
- 3 tablespoons Olive Oil (or neutral oil)
- 100 grams Rocket (or spinach)
- 2 pieces Green Shallots (or chives)
- 100 grams Radishes (or cucumbers)
- 200 grams Mayonnaise (or Greek yogurt)
- 50 milliliters Buttermilk (or milk with vinegar)
- 1 tablespoon Dijon Mustard (or yellow mustard)
- a handful Fresh Herbs (any of your preference)
Instructions
- Prepare the Potatoes: Place the potatoes in a saucepan and cover them with cold salted water. Bring to a boil, then simmer for about 20 minutes until they are tender. Drain and then let them cool.
- Make the Dressing: For the dressing, combine all of the dressing ingredients in a blender. Blend until smooth, then season with salt and pepper to taste.
- Assemble the Salad: On a large serving platter, spread some mayonnaise, then layer it with rocket. Top this with your crispy roasted potatoes.
- Garnish and Serve: Finally, garnish with green shallots and radishes. Halve the boiled eggs and place them on top. Drizzle with any remaining mayonnaise, and your salad is ready to serve.
Notes
- This salad can be served chilled or at room temperature.
- Feel free to customize the herbs based on your preference.
- For added flavor, consider adding a squeeze of lemon juice to the dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 grams
- Sodium: 500 milligrams
- Fat: 25 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 3 grams
- Protein: 8 grams
- Cholesterol: 200 milligrams