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Potato salad with remoulade

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Ingredients for 4 servings:

  • 500 g potatoes, waxy
  • 10 gherkins (cornichons)
  • 250 g remoulade
  • ½ jar tomato peppers, cut into strips (refined with balsamic vinegar)
  • 4 eggs, hard boiled, finely chopped
  • 1 ring/s of meat sausage
  • Salt
  • pepper
  • e.g. cucumber juice and paprika juice

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cook the waxy potatoes in a pot of boiling water. Let them cool and slice them. Slice the sausage and gherkins and add the bell pepper strips. Mix all ingredients well in a bowl and season with salt and pepper. Add a little of the liquid from the pickle jar and bell pepper jar. Let the salad sit for about 3-4 hours before serving to allow the flavor to develop. If well refrigerated, it will keep for up to 3 days.

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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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