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a big potato salad w/ mediterranean touch
Prep Time40 minutes
Cook Time30 minutes
Servings: 8
ingredients:
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.
Notes
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.