Potato and carrot salad

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serves 4

  • 800 g-1 kg of boiled potatoes, peeled and sliced
  • 100 mL of strong stock
  • 4 tbs of vinegar
  • 500 g of carrots, peeled and cut into half rings
  • 100 g of mild Appenzeller, diced
  • 1 small jar of gherkins (about 125 g), drained and cut into diagonal slices


  • 1 tsp of mild mustard
  • 4-5 tbs of quark such as half-fat quark
  • a little salt
  • pepper
  • 1 pinch of sugar
  • some chopped chives for garnishing, according to taste

Recipe source

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  1. 1 Put the boiled potatoes into a metal bowl. Bring the stock and the vinegar to the boil and pour on to the potatoes and mix in. Cover and allow to steep for 20-30 mins.
  2. 2 Steam the carrots until just soft and allow to cool a little.
  3. 3 Add the carrots, cheese and gherkins to the potatoes.
  4. 4 For the sauce: stir all the ingredients together, pour on to the potatoes and mix in carefully.
  5. 5 Serve the salad in glasses or on plates. Garnish with chives, according to taste.

Cheese in this recipe