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Potato Salad



1 1/2 lb potatoes, Yukon gold are a good choice or even a red-skinned potato
2 tablespoons red or white wine vinegar
1/2 tablespoon Dijon mustard
1/2 red onion, julienne cut
2 tablespoons parsley, roughly chopped
2 tablespoons chives, roughly chopped
1/2 cup crème fraîche
Salt and pepper
1/2 heaped tablespoon pickled mustard seeds (optional)
1 tablespoon capers, drained and chopped (optional) 


Dice the potatoes into bite-sized pieces. Place them in a pot of generously salted water and bring to a boil. Turn the heat to medium-high and leave the potatoes to cook until they can easily be pierced with a fork. Drain the potatoes and place them into a serving dish.

Add the vinegar, and mustard and season with salt and pepper. Using a spatula or spoon carefully fold everything together and allow the potatoes to sit for 10 minutes to absorb the flavor.

Next add the red onion, parsley, chives, and crème fraîche. Carefully fold everything together. If using pickled mustard seeds add those and fold them in. Season with more salt and pepper and serve.