Summer potato salad for the BBQ
Summer potato salad for the BBQ
This creamy summer potato salad is a delicious addition to a BBQ. It's filled with egg and seasoned with Potato Mix.
Preparation
Halve the baby potatoes and boil them in a pan with water and a pinch of salt for about 10-15 minutes, or until al dente. Drain.
Boil the eggs for 8 minutes, or until hard-boiled and cooked through. Peel and dice the eggs.
Mix the mayonnaise, crème fraîche, vinegar, mustard and the Potato Mix together to make a dressing.
Finely chop the parsley, chives and gherkin.
Place the (still warm) baby potatoes in a large bowl and add the dressing, herbs, gherkin, and eggs. Mix everything well and, if desired, add a little more Potato Mix to taste.
Variatietip
Ook lekker: schep een paar handjes knapperige rucola door de salade heen.
Ingredients
- 500 g krieltjes
- 25 g augurken
- 10 g verse peterselie
- 10 g verse bieslook
- 2 eieren (middel)
- 2 el mayonaise
- 2 el crème fraîche
- 1 el azijn
- 1 tl mosterd
- ½ tl Mix voor Aardappel
- zout
