Potato Salad with Mayo and Vegetables
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
My fine potato salad with mayo and vegetables I bring to your kitchen today. The salad is a nice companion to the barbecue and is even suitable as a main course.
Combined with vegetables, herbs and boiled eggs comes a colorful and delicious dish on the plate.
Let me show you now this preparation step by step and learn great tips. Wish you good luck! Leave me a cooking question or kitchen gossip about the comment function at the bottom of the page, thank you!
Table of Contents
1. Shopping List for Potato Salad with Mayo
The ingredients are available in any supermarket, I have added variants in the list immediately. This creates an overview!
- Salad potatoes: Please get shape-retaining, firm boiling potatoes
- Herbs: fresh parsley, thyme, lovage, basil or dried
- Vegetables sweet and sour: pickled peppers other vegetables from the jar
- Fresh vegetables: frozen peas or fresh peas optional celery stalks
- Mayo: make your own mayonnaise or get some shelf mayo 🙂
- Mustard: you can use Dijon mustard or medium hot mustard
- Lemon & Vinegar: A fresh lemon or just the lemon juice, white wine vinegarEggs:
- Organic chicken eggs or fine quail eggsTopping Ingredients: One cup each of sour cream and creme fraiche.
- Flavor kick: saffron threads
- Other: salt, pepper, cayenne pepper, sugar and olive oil
Of course, olives, artichoke hearts or artichoke bottoms and other vegetables also fit perfectly. Just let yourself be inspired by the offer on the shelf of your choice and try out new things in a situation-flexible way!
The recipe is a base, try new ingredients and make your own personal salad!Tip from Chef Thomas Sixt
2. Recipe Potato Salad with Mayo
Here follows the step by step instructions with photos. Feel free to leave a cooking question or kitchen gossip at the bottom of the page via the comment function. I am happy!
Potato Salad with Mayo
Instructions with Tips from Chef Thomas Sixt.
Potato salad with mayo recipe with step by step photos by chef Thomas Sixt.
For the potato salad
|250||g||Salad potatoes (washed, peeled)|
|80||g||peas (Fresh or frozen)|
|4||pc||Chicken eggs (or quail eggs)|
|100||g||sweet and sour pickled vegetables (Peppers, pearl onions, cucumbers, artichokes)|
|1||tsp.||Dijon mustard (I also use medium hot mustard)|
|2-4||twigs||Thyme fresh (oder Thymian getrocknet)|
Boil the chicken eggs and quench them.
Halve the eggs and cut them into quarters. Cut half of the eggs into small pieces, set aside remaining eggs for decoration. Place cut eggs in a large bowl. Tip: I always cut the eggs yolks and whites separately.
Wash and peel the salad potatoes.
Cut peeled, raw potatoes into uniform 2 cm cubes.
Boil the prepared potato cubes in spicy salted water.
Check the cooking point of the potato cubes, drain and let cool. Put the potatoes in a bowl.
Pulp fresh peas or prepare frozen peas. Cook peas in salted water until al dente, drain. Allow peas to cool and add to potatoes.
Remove peppers or other sweet and sour vegetables from jar, drain well and cut into bite-sized pieces. Add the diced peppers to the potatoes. Optionally, provide some peas and diced peppers extra for decoration from the plate.
Prepare mayonnaise yourself or prepare ready-made mayo. For the mayo itself there is an extra tutorial with video. Add the mayo to the salad ingredients in the bowl.
Season the salad ingredients with salt, pepper, cayenne pepper, lemon juice and sugar and mix. Let stand for 10 minutes.
For the light topping, mix sour cream and creme fraiche with lemon juice. Season with salt, pepper, cayenne pepper and a little sugar.
Season salad again just before serving. Add the topping on the side. Place the sliced eggs on top. Add decorative vegetables, sprinkle with herbs and serve quickly. Enjoy your meal!
3. Nutritional Information and Calories
4. Other Matching Ideas
Comments, Cooking Questions and Answers
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