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…

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.

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%).

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 w/ 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 above 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.


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!

We can move the mess into a fine clean bowl…

…& we can start decorating…


a big potato salad w/ mediterranean touch

Prep Time: 40 minutes

Cook Time: 30 minutes

Servings: 4 - 8

a big potato salad w/ mediterranean touch

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


    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...

  1. Preheat the oven to 180 degrees C w/ fan.
  2. Clean the potatoes & cut off any bad spots, but don’t peel them.
  3. Cut the potatoes bite-sized pieces.
  4. Add olive oil & salt & pepper & mix well - all potato pieces should be covered w/ olive oil.
  5. Line a deep baking tray w/ baking parchment.
  6. Add the rosemary.
  7. Add the potatoes.
  8. Bake in the preheated oven for 30 min.
  9. Let the potatoes cool for about 10 min.
  10. Discard the rosemary.
  11. While the potatoes are in the oven: chop spring onions & cornichons.
  12. Mix both w/ olive oil & balsamic vinegar.
  13. If the potatoes have done their 10 min rest mix hot potatoes & the spring onion-cornichon mix & let it cool completely.
  14. In the meantime boil the eggs until very well done.
  15. Peel them & cut them w/ help of an egg slicer (use the egg slicer twice for each egg!).
  16. Add mayonnaise & sour cream & mix well.
  17. Add salt & pepper.
  18. Add thyme & chives - save some chives for decoration.
  19. Store the dressing in the fridge.
  20. If the potato mix is at room temperature add the dressing & mix well.
  21. 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 more 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... If you plan to leave your potato salad in summer heat for some hours e. g. during a BBQ event I recommend to use mayonnaise only. (In this case you shouldn't use any home-made mayonnaise w/ fresh eggs etc.!) If you are sure that your potato salad won’t survive more than few hours & the temperatures are moderate you may use only sour cream.

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.




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.



The businesswoman w/ too many office hours thinks

So: once the potatoes are cleaned & cut & in the oven there’s no need to care for them any longer. I can mix the flavoring & the dressing & put all in the fridge for later use. Overall it isn’t such a lot of work – let’s suppose that the potatoes are rather clean from the very beginning…

I think I can easily double the ingredients for a much bigger potato salad for a big BBQ fiesta – should be working.


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