a big potato salad w/ mediterranean touch

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Is there any surprise in a potato salad? Yes: you may add Mediterranean herbs for a delicious summer & holiday flavour …

Some years ago I made this potato salad rather spontaneously because suddenly all the rainy weather in Germany cleared up & sun came back w/ fine temperatures fit for some last BBQ events in the garden.

… & a real bit potato salad is always one of the best companions around (together w/ some green salad & baked vegetables …) for any meat feast.

As you know we are still in the south – in Northern Spain at the moment. Roast potatoes w/ rosemary are one of my favorite dishes her – so take some of these & make a potato salad is always welcome – even it’s only for the two of us.

Let’s start – best a day before our anticipated BBQ!

We need a lot of potatoes, Mediterranean herbs & the usual suspects …

… so there are:

  • potatoes: baby potatoes if available (which unfortunately didn’t work out for me …)
  • sprigs of rosemary
  • olive oil & olive oil w/ balsamic vinegar
  • cornichons
  • spring onions
  • chives
  • thyme leaves
  • eggs (hard-boiled)
  • mayonnaise (70%)
  • sour cream (20%).

What did I change for my small postal salad in the south – except downsizing the amounts of ingredients?
I worked w/ dried herbs and white onions (instead of spring onions). Also I used Greek yoghurt … mixed 75:25 w/ mayonnaise … & I skipped all the decoration!

Now let’s start … finally!

The potatoes will be thoroughly cleaned in fresh cool water; they end up in pieces of 2-3 cm (about 1 cm thick). If you happen to lay hands on baby potatoes just cut them in halves.

Don’t forget to preheat your often to 180 °C fan.

Take a deep baking tray & line it w/ baking parchment. (It’s easier to clean up afterwards!) Place the rosemary in the tray.

Mix the potato pieces thoroughly w/ olive oil & salt & pepper. Dump them in the baking tray over the rosemary. Let them roast for about 30 min in the oven (you’ll need not turn them over!) – voilà!

Now we’ve got soft & crispy potatoes – hot potatoes w/ intrinsic rosemary flavour!

In the meantime while the potatoes are roasted we chop the cornichons & the spring onions & mix all together w/ the olive oil & the balsamic vinegar. Some salt & pepper may be fine, too.

When the potatoes are out of the oven they are very hot – wait about 5 min. Then mix the hot (no longer „very hot“!) potatoes w/ the flavoring & let the mess cool down to room temperature.

Attention: It’s important to mix the flavoring into the hot potatoes to make sure that the overall typical potato salad flavour may spread & penetrate into the potatoes.

In the meantime … we’ve boiled the eggs to get hard-boiled eggs. We’ve chopped the thyme leaves & the chives. We cut the eggs w/ an egg slicer once lengthwise & once crosswise.

(Well: we may also add more Mediterranean fresh herbs like oregano, marjoram, basil … it mainly depends which herbs are sitting on your window sill or in your garden …)

Fold in everything w/ the mayonnaise & the sour cream & let the dressing rest in the fridge until further use.

As soon as the potatoes have cooled down we add the dressing to the potatoes!

… & we’ve got the salad!

The potatoes are skin-on & somewhat chunky: therefore the salad is a little brownish – it’s the right salad for a hearty BBQ.

I mixed mayonnaise w/ sour cream because it cares for a fresh feeling on the tongue. If it is very hot outside & you plan to offer the salad outside – meaning the salad will linger about for some hours – I recommend to use only mayonnaise for the sake of stability. Otherwise if it’s not soooo hot outside & you know that the salad will vanish rather soon you may use only sour cream …

A fresh addition – by the way – is fresh cucumber thinly sliced, salted, squeezed & folded in the salad just before serving.

We can move the mess into a fine clean bowl … & we can start decorating …


a big potato salad w/ mediterranean touch
Prep Time40 minutes
Cook Time30 minutes
Servings: 8
for the potatoes:
  • 1000 g waxy potatoes w/ skin
  • 2 sprigs of rosemary
  • 1-2 tbsp olive oil
  • salt & pepper
for the flavoring:
  • 4 spring onions
  • 150 g cornichons
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
for the dressing:
  • 4 eggs
  • 100 g mayonnaise 70%
  • 100 g sour cream 20%
  • 1 tbsp very finely chopped fresh thyme
  • 2 tbsp finely chopped fresh chives
  • salt & pepper
for decoration:
  • chives optional
  • tomatoes optional
how to:
  • Preheat the oven to 180 degrees C fan.
  • Clean the potatoes & cut off any bad spots, but don’t peel them.
  • Cut the potatoes bite-sized pieces.
  • Add olive oil & salt & pepper & mix well – all potato pieces should be covered w/ olive oil.
  • Line a deep baking tray w/ baking parchment.
  • Add the rosemary.
  • Add the potatoes.
  • Bake in the preheated oven for 30 min.
  • Let the potatoes cool for about 10 min.
  • Discard the rosemary.
  • While the potatoes are in the oven: chop spring onions & cornichons.
  • Mix both w/ olive oil & balsamic vinegar.
  • If the potatoes have done their 10 min rest mix hot potatoes & the spring onion-cornichon mix & let it cool completely.
  • In the meantime boil the eggs until very well done.
  • Peel them & cut them w/ help of an egg slicer (use the egg slicer twice for each egg!).
  • Add mayonnaise & sour cream & mix well.
  • Add salt & pepper.
  • Add thyme & chives – save some chives for decoration.
  • Store the dressing in the fridge.
  • If the potato mix is at room temperature add the dressing & mix well.
  • Optional: use chopped chives & tomatoes for decoration.
Prep Time: Includes the preparation of the potatoes, the flavoring & the dressing as well as the combination into the salad. Any cooling times are not included.
Cook Time: It’s the potatoes in the oven.
It’s up to 8 servings if the potato salad goes as a side salad together w/ other options (like pasta salad etc.). If it’s the main side dish it’s rather 4 – 6 servings.
Potatoes: I recommend using baby potatoes (in Germany: „Drillinge“) which are about 35 mm long at most. You just cut them in halves. If you use larger potatoes cut them in pieces like 2-3 cm long & about 1 cm in diameter. Don’t peel them – the skin is rather soft. 30 min in the oven are fine for these potato pieces; if you use smaller pieces the potatoes may be ready in shorter time – watch out.
Flavouring: It is important to add the flavoring (spring onions, cornichons, olive oil, balsamic vinegar) when the potatoes are still hot.
Mediterranean herbs: I had rosemary w/ the potatoes & thyme leaves w/ the dressing. Of course you may add other herbs like oregano, marjoram or basil.
Mayonnaise: You may also use mayonnaise w/ 80% – don’t go less than 50% fat.
Mayonnaise & sour cream mix: You may use only mayonnaise, you may only use sour cream … & you may use any mix ratio!
Store the potato salad in the fridge; keep in mind that the flavour develop their full power at room temperature.
In the fridge you may store the potato salad for 2-3 days.

(information on equipment)

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keep it simple. be flexible. always.