Every family has its own potato salad recipe. And the topic of what belongs to the salad and what doesn't can quickly turn into a heated debate. Someone uses mayo, others yoghurt, some add peas, carrots or even ham. And every version is the perfect one. We've made three versions of potato salad, based on recipes from our team members. Each is different, and we've actually loved them all.
So try which one you like the best!
Nutrition (1 serving)
- 324 kcal
- 53 g carbohydrates
- 5,4 g fats
- 10 g protein
Per 4 portions
- 6 new potatoes
- salt
- pepper
- 1 carrot
- 2 fennels
- 2 eggs
- 1 tsp olive oil
- chive
- chilli
- 1 tbsp wine vinegar
- 6 salad potatoes (type A)
- 1 onion
- 2 pickles
- 1 egg
- apple
- 50 g ham
- 100 ml mayonnaise
- 200 ml plain yoghurt
- 1 tbsp full fat mustard
- 6 salad potatoes (type A)
- 150 g carrots
- 80 g parsley
- 80 g of celery
- 4 sterilized cucumbers
- 4 tbsp frozen peas
- 1 onion
- spring onion
- 3 eggs
- salt
- pepper
- 2 tbsp mayonnaise
- 3 tbsp plain yoghurt
- 1 tbsp full fat mustard
- Sweetener
- 1 tbsp wine vinegar
Instructions
-
Lighter potato salad with fennel
Theresa's salad is special due to its main ingredient – fennel. It gives the salad an untraditional, distinctive flavour.
First, boil the potatoes in salted water, skin on, until they're tender. Hard‑boil an egg at the same time. Slice the carrot into thin strips. Take the hard core out of the fennels, and slice them finely.
Drain the potatoes and peel them whole, then slice them into strips. Mix them with the carrot and half the fennel.
For the dressing, mix vinegar with oil and season it with salt and pepper. Mix half the dressing into the potatoes, and the other half with the remaining fennel.
Sieve the eggs into the salad, add olive oil, finely chopped chives and a pinch of chilli flakes. Add salt and pepper and mix thoroughly.
Divide onto plates and top with the remaining fennel.
Nutritional values per portion: 324 kcal, carbs 53g, protein 10g, fats 5,4g, fibre 7,5g.
-
Potato salad with apple and ham
This salad version from Romana and Marek includes ham and something crunchy – like an apple or pepper.
Cook the potatoes, skin on, and leave them to cool. Meanwhile, finely chop the onion. Boil it quickly in some water for about a minute. Hard‑boil an egg at the same time.
Peel the cooled potatoes and chop them and the egg finely, using an egg slicer.
Add salt to each layer of the potatoes to ensure the salad is thoroughly seasoned.
Add grated gherkins and finely sliced ham, and apple (or red pepper) to add some crunchiness.
Add mayo, yoghurt, a big spoonful of mustard, and mix.
Decorate with quartered, hard‑boiled egg.
Nutritional values per portion: 423 kcal, carbs 55g, protein 10g, fats 17.5g, fibre 5g
-
Potato salad with root vegetables and peas
Aneta's version is the most traditional one, but with flawless flavours.
Defrost the peas. Cook the potatoes, skin on, and leave to cool. Meanwhile, hard‑boil an egg and boil the root vegetables until semi‑tender.
Dice the root vegetables and the potatoes finely and add to a bowl. Season each layer.
Finely dice the gherkins and add them to the salad. Add the pea and chopped egg. Add mayo, yoghurt, mustard, vinegar and two tablespoons of the gherkin pickle.
Mix well and top with some chopped spring onions.
Nutritional values per portion: 432 kcal, carbs 61g, protein 14g, fats 14g, fibre 8g.
Whether you're going to try a new recipe this Christmas or stick with the classic, we hope you'll have a wonderful Christmas dinner.
Vilgain team wishes you Merry Christmas 🎄
