Potato salad

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serves 4

  • 800 g of small, waxy potatoes such as new potatoes or Charlotte
  • 200 mL of chicken stock
  • 100 mL of white wine or cider
  • salt and pepper
  • 1 bunch of finely sliced radishes
  • 2 tbs of vinegar
  • 3-4 tbs of rapeseed oil
  • 1/2 a cup of chopped herbs such as chives and parsley
  • a few radish leaves
  • 100 g of slivers of Emmentaler Switzerland


  1. 1 Wash the potatoes thoroughly with a vegetable brush and halve lengthwise if large. Steam or cook in a pressure cooker until just soft.
  2. 2 Boil the stock and the wine and reduce to 1 dl. Pour on the potatoes and season. Cover and allow to cool.
  3. 3 Carefully mix the potatoes with the radishes, vinegar, oil and herbs just before serving. Sprinkle on the radish leaves and Emmentaler.

Cheese in this recipe