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Mustard potato salad with basil

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Ingredients for 3 servings:

  • 400 g potatoes
  • ½ cucumber(s)
  • ½ bell pepper(s), red
  • ½ bunch of spring onions
  • 100 ml vegetable stock
  • 3 tbsp white wine vinegar
  • salt and pepper
  • Sugar
  • 2 tsp oil
  • 2 tbsp mustard
  • 1 tbsp crème fraîche
  • ½ pot of basil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Boil the potatoes and slice them. Peel the cucumber and finely chop it with the bell pepper and spring onions. Heat the vegetable stock and 1 tablespoon of white wine vinegar. Season with salt, pepper, and sugar. Pour hot water over the potatoes. Add the oil and let it simmer. Combine the mustard, crème fraîche, and 2 tablespoons of white wine vinegar. Mix all ingredients and season to taste. Fold in the basil leaves.

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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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Mustard potato salad with basil