Ingredients
For the Potato Salad:
- 1 kg new potatoes (e.g. Annabelle), scrubbed clean
- 3 tablespoons Italian parsley, finely chopped (plus more to garnish)
- 3 tablespoons chives, finely chopped
- 4 dill pickles, diced
- 4 hard boiled eggs, roughly chopped
- 4 radishes, thinly sliced
For the Dressing:
- 6 tablespoons mayonnaise (about 70 g)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon wholegrain Dijon mustard
- 3 tablespoons juice from the pickle jar
- Sea salt and freshly ground pepper, to taste
Instructions
- Precook the eggs: Eier für etwa 10 Minuten hart kochen. Abkühlen lassen and then pellen
- Cook the eggs: Hard boil the eggs (about 10 minutes), then let them cool. Peel and roughly chop.
- Cook the potatoes: Place whole potatoes in a large pot with generously salted cold water. Bring to a boil, reduce heat, and simmer until easily pierced with a knife (about 15 minutes, depending on size). Drain, cool slightly, then slice or quarter, and place in a large bowl.
- Make the dressing: In a small bowl, whisk together the mayonnaise, olive oil, mustard, and pickle juice. Season with salt and pepper.
- Dress the potatoes: While still warm, gently toss the potatoes with the dressing until evenly coated.
- Add remaining ingredients: Fold in the eggs, pickles, radishes, parsley, and chives. Garnish with additional parsley and serve slightly warm, at room temperature, or chilled. Enjoy!
Nutrition
Notes
- Leave skins on: Young new potatoes have thin, tender skins that add texture and nutrients. Best potatoes for potato salad: Use waxy varieties like Annabelle, Belana, or Sieglinde—they hold their shape and have a creamy texture.
- Pickles: Opt for naturally fermented pickles (like dill pickles) with no added sugar for extra flavour and gut-friendly benefits.
- Prefer a creamier salad? If you enjoy a more generously dressed potato salad, consider increasing the quantity of mayonnaise and mustard slightly or even doubling the dressing for a richer, more indulgent finish.