Potato Summer Salad

A potato salad so delicious that you might eat it on its own. Of course, it pairs excellently with any meat dish and will undoubtedly be the star of picnics and barbecues. Packed with a variety of colorful vegetables, its not only gourmet but also full of vitamins.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 800 g Potatoes, white

  • 1 piece Bell pepper, red, fresh

  • 1 piece Bell pepper, yellow, fresh

  • 1 handful Radish

  • 2 piece Onion, young

  • 1 piece Green, raw

  • 1 bouquet Thyme, raw

  • 60 g Mayonnaise

  • 100 g Sour cream

  • 1 spoon Vinegar, apple

  • pieces Salt, table

Steps

  1. Thoroughly wash the potatoes and scrub them if necessary. Place them in a large pot and cover with enough cold salted water to fully submerge them. Boil them in their skins for 30 to 35 minutes until tender. They are done when you can easily pierce them with a sharp, narrow knife.

  2. Meanwhile, clean, wash, and chop all the vegetables. Dice the peppers, slice the radishes into rounds, cut the onion into rings or slices, and slice the celery stalk into pieces. Finely chop the parsley.

  3. In a large bowl, mix the mayonnaise, sour cream, and apple cider vinegar. Stir in most of the parsley, saving some for garnish.

  4. Once the potatoes are cooked, drain them and let them cool slightly. While still warm or hot, slice them into pieces.

  5. Add the potatoes to the bowl with the dressing and mix well. Finally, add the vegetables and salt, and mix again. Transfer to a serving bowl and sprinkle with the remaining parsley. The potato salad can be served warm or cold.

Nutrition Information (Per 100g)

  • Calories: 79.09 kcal
  • Fat: 2.56 g
    • Saturated Fat: 0.77 g
  • Carbohydrates: 11.15 g
    • Sugars: 1.08 g
  • Protein: 1.24 g
  • Fiber: 1.39 g