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Blue potato salad

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Ingredients for 1 servings:

  • 300 g potatoes (truffle potatoes) variety Vitelotte or blue Swede
  • 3 tbsp dressing (yogurt dressing)
  • 1 tbsp mustard cream (Dijonaise)
  • 1 tbsp rapeseed oil
  • 3 tbsp vinegar (Melfor)
  • salt and pepper
  • 1 tbsp shallot(s), diced
  • 1 tbsp chives or spring onions

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Wash the potatoes and boil in salted water for about 15-20 minutes until tender. Let them cool slightly, peel them, and slice them. Mix the yogurt dressing, Dijonaise, rapeseed oil, and vinegar together. Drizzle it over the potato slices with the diced shallots and toss to combine. Season with salt and pepper. Sprinkle with chives to serve. This dish is delicious with sausages, pan-fried dishes, or grilled meats.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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