Colorful Mixed Potato Salad Meersburg

5 from 2 votes
Prep Time 30 mins
Rest Time 30 mins
Total Time 1 hr
Course Dinner
Cuisine European
Servings 2 people


For the dressing:

  • 1 small Cucumber, green, fresh
  • 1 smaller Radish, white
  • 40 g Carrot
  • 1 Hot peppers, red, long, mild
  • 0,5 medium-sized Onion, brown
  • 2 tbsp Celery leaves, fresh
  • 4 tbsp Olive oil, cold pressed
  • 8 g Orange peel
  • 2 tsp Chicken broth, Kraft bouillon
  • 4 tbsp Orange juice
  • 1 tsp Black pepper from the mill
  • 1 pinch Paprika, mild
  • 2 tbsp White wine vinegar, mild
  • 1 tsp Lemon juice


  • 1 medium sized Clove of garlic, fresh

To garnish:

  • Mountain cheese, finely grated
  • Celery leaves


  • Boil the potatoes in their skins and let cool down well. Peel the potatoes, cut in half lengthways and cut across into 4mm thick slices. Wash the cucumber and radish, cap at both ends, peel and cut or slice across into 3mm thick slices.
  • Wash the carrot, cap both ends and peel. Cut about 4cm from above and cut lengthways into thin slices and cut them into strips. Cut the strips crosswise into small cubes. Peel the peppers, wash them, cut in half lengthways, unfold, core and cut the halves into cubes like the carrot. Halve the vegetable onion lengthways. Cap one half at both ends, peel and cut into very small pieces.
  • Wash the celery, pluck the leaves and chop finely. Cut the stalks crosswise into small rolls and freeze. Cut the orange peel into very small pieces.
  • Lightly brown the onion pieces with 2 tablespoons of the olive oil. Mix together with the oil and the remaining vegetables in a bowl. For the dressing, dissolve the chicken stock in the orange juice and mix in the remaining ingredients. Optionally, squeeze the garlic clove and mix with it.
  • Pour the dressing over the salad, mix gently and let steep for about 30 minutes. Before serving, mix in the remaining olive oil, garnish and serve at room temperature as a starter or side dish.
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Written by John Myers

Professional Chef with 25 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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