Potato salad

Potato salad
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 3 eggs
  • 1 kg potatoes
  • 1 tbspn mustard
  • 2 tbspn mayonnaise
  • 2 tbspn crème fraîche
  • 1 red onion
  • 1 clove of garlic
  • 1 tspn tarragon
  • 2 tspn chives
  • 2 tspn parsley
  • 20 cherry tomatoes
  • 5 gherkins
  • 8 pickled onions
  • 1 ice berg lettuce
  1. Peel and dice the potato. Cook in salted boiling water until just tender. Drain and allow to cool to room temperature.
  2. Boil the eggs, rinse under cold water, peel and chop.
  3. Mix for the dressing the mustard, crème fraîche, mayonnaise and seasoning.
  4. Mince the onion and garlic. Chop the tarragon, parsley and chives and mix with the dressing.
  5. Mix the diced potato, chopped eggs with the herbs with the dressing.
  6. Half the tomatoes and dice the gherkins.
  7. Place the ice berg leaves on the plate and spoon the potato salad on them. Decorate with the tomatoes, gherkins and pickled onions.
Stuff to know
Make the recipe half a day in advance so the flavours can develop.
Serve the salad at room temperature.
Add grated carrot, blanched asparagus or diced ham.