Potato salad
Mixed bound salad, with a basis of potato, dressed with mayonnaise and sour cream.
Recipe for 1 kilogram.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,700 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
750 |
g |
waxy potatoes |
|
100 |
g |
shallots, finely diced |
|
100 |
g |
mayonnaise |
|
50 |
g |
sour cream |
|
75 |
g |
smoked bacon |
|
|
|
pepper |
|
|
|
salt |
|
|
|
chives |
Preparation method
- Boil the potatoes in the skin until cooked.
- Drain the potatoes and peel them while they're still warm.
- Cut the potatoes into the desired shape.
- Finely chop the shallot.
- Combine the potatoes, shallot, mayonnaise, and sour cream.
- Finely dice the bacon (brunoise) and fry in a frying pan.
- Add the bacon to the potato mixture and season to taste with salt and pepper.
- Add the chopped chives.
- Store at 4°C.
Serving suggestions
- As part of a salad buffet.
- As part of a cold starter or combined salad.
- Variation tip: replace the mayonnaise with another dressing, such as a fennel and Chardonnay dressing, a shallot dressing, a honey and mustard dressing, or a Riesling dressing.
- Variation tip: replace basic mayonnaise with a derivative of mayonnaise, such as smoked mayonnaise, basil mayonnaise, or saffron mayonnaise.