Potato salad to mix yourself

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
4 3
COOK TIME
40 mins
TOTAL TIME
100 mins

Ingredients

Servings: 7
  • 1.6 kg baby potatoes
  • 4 Eggs (Gr. M)
  • 250 g Mini-Mozzarella balls
  • 1 glass (à 720 ml) Danish cucumber salad
  • 2 Onions
  • 1 TABLESPOON Oil
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 200 g mayonnaise
  • 250 g Whole milk yoghurt
  • 2 TEASPOONS medium hot mustard
  • 1 Apple (e.g. Braeburn)
  • 300 g cherry tomatoes
  • 2 tsp (glass) Pesto
  • 4 Stem/s flat leaf parsley
  • 1 cup (100 g each) Roasted onions

Directions

  1. 1

    Wash the potatoes thoroughly and cook them with their skins in boiling water for about 20 minutes. Drain and allow to cool. Boil eggs hard for about 10 minutes. Drain, quench, peel and let cool off.

  2. 2

    In the meantime drain the mozzarella. Drain the cucumbers in a sieve and collect the stock. Peel and chop the onions and fry them in hot oil. Sprinkle 1 tsp. sugar over them and caramelise slightly. Remove from the heat and let it cool down.

  3. 3

    Mix mayonnaise, yoghurt and mustard. Peel, quarter, core and cut the apple into large pieces. Finely puree apple, onions and 3 tbsp. cucumber stock with a hand blender. Stir into the mayo mixture. Season to taste with salt and pepper. Halve potatoes and mix with the sauce.

  4. 4

    Wash the tomatoes, cut them in half. Mix mozzarella and pesto. Cut the eggs into pieces. Wash parsley, shake dry, pluck off leaves and chop coarsely. Season salad again, sprinkle with parsley. Serve the mozzarella, cucumber, tomatoes, eggs and roasted onions separately in small bowls with the potato salad, so that everyone can mix their favourite potato salad.

Nutrition Facts

KCAL
640 kcal
CARBS
60 g
FATS
34 g
PROTEINS
19 g