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leftover potato salad
Prep Time30 minutes
Servings: 4
ingredients:
  • 400-500 g cooked potatoes
  • 1 spring onion
  • ½ glass of cornichons
  • 1 tbsp capers
  • 2-3 anchovies (in oil)
  • 2 hard-boiled eggs
  • 2 tbsp white balsamic vinegar
for the dressing:
  • 150 g Greek yoghurt
  • 1 tbsp lemon oil
  • 2-3 tbsp olive oil
  • 1 tsp sweet French mustard
  • 1 tsp herbs of Provence (dried)
  • salt & pepper (to taste)
how to:
  • Cook the eggs for about 10 min (if not already cooked ...). Peel them & cut them crosswise w/ an egg slicer.
  • Peel the cooked potatoes if necessary. Cut them into small pieces.
  • Mince the spring onion.
  • Chop the cornichons.
  • Add the vinegar & mix thoroughly.
  • Add the capers.
  • Mince the anchovies & add to the potato mess.
  • Finally add the eggs.
  • Mix all the ingredients for the dressing w/ an egg whip.
  • Add to the potato mess & fold in.
Notes
You may serve the potato salad at once or leave it in the fridge for some hours.