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Potato salad with grated Emmental cheese

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Ingredients for 6 servings:

  • 5 large jacket potatoes
  • 1 can peas, young
  • 1 red bell pepper(s)
  • 150 g cheese (Emmental)
  • 3 tbsp sour cream or crème fraiche
  • 2 tbsp mayonnaise
  • 1 tbsp vinegar
  • 2 tbsp mustard
  • Salt and pepper, black from the mill
  • 1 tsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Peel and dice the potatoes after they have cooled. Coarsely grate the Emmental cheese. Rinse the bell pepper, remove the stems, remove the ribs, and cut into fine strips. Drain the peas well. Mix the sour cream with the mayonnaise. Add the vinegar and mustard. Season with salt, pepper, and sugar. Mix everything together. Let it sit for a few hours.

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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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