Creamy Potato Salad
Drygast, 2023-06-22
A lovely potato salad for the barbecue evening
- Servings6 Portions
- AllergensEggs, Milk
- Cook Time45 min
A very simple and good potato salad that can be adapted to taste and liking. In general, I think this potato salad is excellent as it is and fits perfectly as a side dish for a barbecue or on a summer buffet.
I cook the potatoes until they are almost done - so slightly undercooked. The potato pieces should be able to hold their shape, otherwise it will just be mashed potatoes..
The amount of capers can of course be modified, but I think 50g is fine. 50g of capers corresponds to a can containing approx. 100g of capers and liquid.
Ingredients
Potato Salad
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 1722.6 kcal | 287.1 kcal | 110 kcal |
| Carbohydrates | 209.53 g | 34.92 g | 13.38 g |
| Fat | 93.65 g | 15.61 g | 5.98 g |
| Protein | 25.68 g | 4.28 g | 1.64 g |
| Sugar | 18.79 g | 3.13 g | 1.20 g |
| Salt | 4.85 g | 0.81 g | 0.31 g |
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
Directions
Potato Salad
- Clean (or peel) the potatoes. Cut into large pieces.
- Boil the potatoes and allow them to cool.
- Peel and finely chop the red onion. Chop the thyme (save some for decoration if necessary).
- Drain the capers.
- Mix all the ingredients (except the potatoes) in a bowl.
- If necessary, divide the potatoes into smaller pieces, then carefully mix the potato pieces with the rest of the ingredients into the bowl.
- Season with salt and pepper if necessary.
- Serve as a side dish to grilled food or on a buffet.