A simple potato salad that works well for both supper and a buffet.
| Servings | 6 Portions |
| Tags | Budget | International | Salad | Side Dishes | Summer | Vegetarian | Vegitables |
| Cook Time | 30 min |
A potato salad that pairs well with, for example, grilled sausages or similar dishes. It's something I tend to throw together every now and then because it's filling and simple to make. It also works beautifully for a buffet - yielding around 10 servings - though that naturally depends on what else is being served and how hungry the guests are.
I boil the potatoes and cool them down immediately once they're done. Then, I whip up a quick vinaigrette using oil, mustard, and vinegar, seasoned with a little salt and pepper. I mix the dressing in a small container so I can blend it thoroughly just by shaking it. It might not be strictly necessary, but it works well, so I keep doing it.
As for exactly which beans and vinegar to use, I usually just go with whatever I happen to have in the pantry at the time. On this particular occasion, I happened to have a pack of black beans and a pack of cannellini beans at home.
You can certainly vary this potato salad in many ways, so this recipe is really just meant to serve as a basic starting point.
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Ingredients
Directions
- Clean the potatoes and cut them into smaller pieces - boil for 15-20 minutes until just softened.
- Cool the boiled potatoes in cold water and drain.
- Drain the beans, slice the onion, and halve the tomatoes.
- Mix together the mustard, vinegar, oil, honey, salt, and pepper.
- Combine everything in a large bowl and serve.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 1907.05 kcal | 317.84 kcal | 103 kcal |
| Carbohydrates | 276.06 g | 46.01 g | 14.91 g |
| Fat | 63.32 g | 10.55 g | 3.42 g |
| Protein | 52.58 g | 8.76 g | 2.84 g |
| Sugar | 26.66 g | 4.44 g | 1.44 g |
| Salt | 5.55 g | 0.93 g | 0.30 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
