Hildegard’s potato salad

10 servings Prep: 10 mins, Cooking: 10 mins
Rate this recipe
potato

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (13)

0.00 0 baby potatoes
0.00 0 onion — peeled
0.00 0 garlic — cloces, peeled
0.00 0 fresh rosemary
0.00 0 fresh parsley — chopped
0.00 0 cottage cheese — low fat or fat free
0.00 0 yoghurt — low fat or fat free
0.00 0 mayonnaise — low oil
0.00 0 water
0.00 0 stock powder — vegetable
0.00 0 vinegar — white wine
0.00 0 black pepper — freshly ground
0.00 0 eggs — hard-boiled
Tap for ingredients
Tap for ingredients

Method:

1. Boil the baby potatoes until soft.
2. Pour off the hot water and leave to cool for an hour.
3. Cut the baby potatoes in half, or if they are bigger, into bite-sized chunks. It is usually not necessary to peel potatoes unless the skin is blemished, in which case it is more appetising to peel them.
4. Place the onion, garlic, rosemary, parsley, cottage cheese, yogurt and mayonnaise into a blender and whizz until the onion is finely chopped.
5. Pour the hot water over the stock powder in a cup, and add to the dressing in the blender. Blend to make a fairly runny dressing.
6. Add the vinegar, if desired.
7. Pour the dressing over the potato chunks and gently combine.
8. Season with the pepper to taste.
9. Chill for at least 2 hours
10. Just before serving, peel the hard-boiled eggs and chop roughly.
11. Add to the potato salad and mix through or pile on top, as preferred.
12. Serve 123ml of this salad as the starch at any meal.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.