Potato Salad

Cold potato salad is a good side for all kinds of meat, especially for the grilled kind … but you could just as easily eat the salad without accessories. It is easy to make and tastes delicious on hot summer days.

POTATO SALAD
4 SERVINGS.

750 G NEW OR BABY POTATOES
3 PLUM TOMATOES
2-3 SPRING ONIONS
3-4 TBSP. FRAICHE 9%
1 HANDFUL OF CHOPPED PARSLEY
JUICE OF A 1/2 LEMON
SALT AND PEPPER
1/2 TSP. PAPRIKA

Thoroughly wash the potatoes for soil residues, put them in a large pot with water just covering them and cook the potatoes for 15-20 minutes or until tender.

Immediately drain the water and douse the potatoes several times with cold water to stop them from cooking.

Let the potatoes cool completely, preferably until the next day in the refrigerator.

Cut the potatoes into smaller pieces and put them in a large bowl.

Rinse the tomatoes, cut them into strips and put them in the bowl with the potatoes.

Rinse the spring onions and cut ends and tops off. Cut the onions into slices and place them in the bowl.

Add fraiche, parsley, lemon, salt, pepper and paprika

Mix it all together and place the salad in the fridge until serving.

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