Filter
Reset
Sort ByRelevance
Bakerdunn
Potato salad
Potato salad with capers, mayonnaise, mustard and arugula.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the potatoes with skin in plenty of water with salt in 15-20 minutes until tender. Drain and allow to steam and cool.
-
Halve possibly the somewhat larger potatoes. Make a dressing of the mayonnaise, coarse mustard and crème fraîche.
-
Season with salt and pepper. Spoon the dressing through the potatoes. Add the capers and rocket and serve immediately.
Blogs that might be interesting
-
90 minSide dishsolid potatoes, oil, garlic, pepper and salt, butter, ground old Gouda cheese, fresh cream,potato slices from the oven -
105 minSide dishdried cranberries, boiling water, buttermilk, dried yeast, granulated sugar, wheat flour, medium sized egg, salt, unsalted pistachios, peanut oil,mini oliebollen with cranberry -
35 minSide dishmeat broth tablet, butter, onion, White rice, cut red cabbage, Chinese herbs,red cabbage puree -
15 minSide dishfresh peas, traditional olive oil, White wine vinegar, fresh fresh mint, lamb's lettuce melange, ricotta,salad with mint dressing
Nutrition
135Calories
Sodium0% DV0g
Fat3% DV2g
Protein4% DV2g
Carbs4% DV13g
Fiber0% DV0g
Loved it