Why adopt homemade potato salad
Between the tenderness of fingerling potatoes and the pep of a mustard vinaigrette, homemade potato salad ticks all the boxes: quick, nourishing and ultra customizable 🥔. Beyond picnic memories, this Neary version has adjustable portions, a smart cupboard and an interactive nutrition compass. By favoring firm varieties like the Ratte du Touquet — available in our produce section — you get cubes that keep their shape without turning into mush. Gentle steaming, achievable in a Smeg cooker, preserves water-soluble vitamins while the addition of fresh herbs boosts micronutrient density. Compared to an industrial tray often saturated in additives (acidifiers, preservatives and hidden sugars), your homemade version reduces the salt by half while quadrupling the fiber thanks to the preserved skin. Smart bonus: the cost per serving drops below one euro when you take advantage of bulk lots via the potato search. The icing on the... potato: the recipe is rich in cooled resistant starch, a beneficial prebiotic highlighted by Wikipedia experts .
Ingredients and tasty base
Base for eight generous bowls - everything is available in our shelves. Adjust with one click thanks to the portion selector 🥗.
potatoes
hard-boiled eggs
pickles
shallots
fresh parsley
mustard
olive oil
vinegar
Substitution tip: More mustard? Try whipped Greek yogurt. Pickles → capers. Parsley → chives. Eggs → diced smoked tofu for a plant-based version.
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Calories and Nutrition Compass
Step-by-step preparation
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Cooking the potatoes : Rinse the potatoes, immerse them whole and unpeeled in cold salted water, then simmer until tender. Cool under running water and cut into even cubes.
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Cook the eggs : Place the eggs in boiling water, allow nine minutes for a creamy yolk, then plunge them into ice water. Peel and cut into quarters.
- Chop the herbs : shallots, gherkins, and parsley. Set aside separately to keep them crisp and colorful.
- Prepare the dressing : Whisk together the mustard, vinegar, and olive oil until emulsified. Season with salt and pepper, and add a pinch of smoked paprika for a barbecue touch 🔥.
- To assemble : In a large bowl, combine warm potatoes, eggs, and herbs, then coat with vinaigrette. Lift gently to coat without crushing.
- Enjoy : Adjust the seasoning, sprinkle with fresh herbs and serve at room temperature to reveal all the flavors.
Potato Micro-Quiz
Creative variations
Wild herb version : add chives, dill and coriander for an explosive flavor.
German Salad : Replace the vinaigrette with a warm sauce of smoked bacon and cider vinegar.
Mediterranean style : black olives, sun-dried tomatoes and oregano, inspired by our sun guide.
Creamy Veggie : Swaps the vinaigrette for a lemony soy yogurt, perfect for barbecues.
Conservation and batch cooking
The salad will keep for three days in the refrigerator in an airtight container. It even gains in flavor after twelve hours of resting. Prepare a double portion, reserve half plain: you can reheat in a pan with a dash of oil for an express hash brown the next morning. If you need it for longer, freeze the cubed potatoes alone and assemble the salad at the last minute: texture preserved guaranteed.
Service ideas and pairings
- As an accompaniment to grilled marinated tempeh.
- Finger food version: served in verrines with radish shavings.
- In a lunchbox: add arugula and chickpeas for a complete meal.
- Drink pairing: an amber ale or an iced sencha green tea.
- Delicious: pan-fried in brown butter and served with a soft-boiled egg.
Frequently Asked Questions
Should you peel potatoes?
No, the thin skin of the rats provides fiber and minerals while avoiding waste.
Can the salad be prepared the day before?
Yes, it gains in fragrance; add the herbs at the last moment to keep their color.
What alternative to hard-boiled eggs?
Diced smoked tofu or grilled tempeh provide a plant-based protein note.
How to avoid dry salad?
Spread the dressing on the potatoes while they are still warm: they will absorb the sauce without drying out.
Anti-failure tips
- Always start cooking potatoes in cold water for even cooking.
- Cooking water room: seasoning to the heart guaranteed.
- Drain and cool quickly to stop cooking and maintain firmness.
- Add the still-warm vinaigrette: perfect combination.
- Sprinkle with acid (lemon juice) at the end to boost the flavors.
Smart budget and sources
By purchasing your rattes in a five-kilo basket, the portion costs less than one euro. Check out our selection on the short supply chain and take advantage of our Smeg steam accessories to optimize cooking. Discover the history and varieties of the tuber on the dedicated page .
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