Easy Potato Salad

1:33 PM

If you are following me on Facebook (and you totally should), you already know that thoug I had a plan to blog yesterday, I decided to enjoy a day off. Lazing around and taking a giganormous nap in the afternoon with Ishita who was off school. What can we say, we take cool and pleasant Winter day very seriously over here.
I had the pictures, I had the time, but not the inclination to write. Doing laundry (and forgetting to hang it) was all I was willing to do, and not even feeling one iota of guilt about it.

This super easy potato salad is sure to become a lunchbox favourite.

So, my potato salad recipe could perfectly wait another day. It is a ridiculously easy and quick one, provided you have boiled potatoes on hand. Potatoes you can totally boil the night before, in their peel and whole. Keep them in the fridge once boiled until you feel ready to gently peel the boiled skin off and you are almost nearly completely done with that salad.
Diet conscious people, turn your head, or close your browser now. This is NOT a carb free, fat free, low whatever recipe. It is a tasty, hearty filling salad, best enjoyed in moderation and as a side to a steaming soup and bowl of greens in the Winter. Or, as a barbecue side dish in the Summer. The point being that it is a side dish, not a main course.

This a German and Swiss origin classic. The star of picnics and potluck lunches for generations. It goes well with barbecue meat or just on its own.

For this one you will need :

5-6 medium potatoes boiled and cubed
1 red onion, sliced
2-3 tbsp of mayonnaise (told you it wasn't for diet conscious people)
2 tbsp of mustard (more if you like a sharp taste)
A drizzle of olive oil

1) Start by boiling the potatoes. Spare your nerves by putting them all with their skin in a pressure cooker and pressure cook for 15 minutes. If you don't have a pressure cooker or are in the clan of those who think they are scary, a plain old pan of boiling water will do too, you just will have to boil them a tad bit longer.

You can do this step way ahead of time, and then let the potatoes cool down before doing anything else to them. Store them in the fridge still in their peel if you cooked them the night before.

2) Peel your potatoes once they are cool enough to handle (the peel will come off effortlessly using your fingers) and cut them into bite size chunks.

Put them in a serving bowl and drizzle with a little olive oil. This will prevent them from sticking. Mix gently together. Then, slice your red onion and separate the layers. Add them to the potato chunks.

3) In a small mixing bowl combine your mayonnaise and mustard evenly. Add the mix to the potatoes and mix gently to coat them

This classic is easy to make and hearty. This is the ultimate potluck salad, lunchbox winner and filling lunch break champion.

Voila! This is that easy! Serve it with a soup and some leafy green, or some grilled meat...your choice.

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  1. Anonymous11:02 PM

    I am reminded of a popular bengali delicacy aloo bathe (potato in rice). Very similar


    This with hot desi ghee and hint of salt tastes divine on a winter day.


    1. It looks more like a cousin to the continental mashed potatoes that is made with milk and bay leaves and nutmeg (jaipal) than it does to the potato salad above :-)

      Potato salads are very popular in Germany, Austria and Switzerland. I kid you not that is one of the few German terms I still remember without difficulties at all : Kartofeln Salad, you will pretty much find a variant or another of that salad in every supermarket, restaurant and canteen in these countries. And you can be sure that there will be one at every picnic and pot luck party.

    2. Anonymous10:11 AM

      Talking about simple dishes this is a legendary bengali rice dish


  2. Anonymous5:04 PM

    It looks a lot like my potato salad recipe, and it's good!! I also add a little juice from the pickle jar, maybe 2-3 tablespoons to give it a little more flavor. I don't always add mustard, so the mustard probably serves the same purpose. I also add a boiled egg, cut into chunks. My DH is European and doesn't use mayo in his recipe, just olive oil. It's hard to go wrong with potato salad, and while we only have it a few times a year, it goes well with hot dogs and burgers. :)

    1. Mustard does serve the purpose of adding taste indeed :-) olive oil sounds like a it is a more mediteranean approach to potato salad, I use it to lightly coat the potato chuck myself. The mayo thing might be more a thing in Central Europe where we don't grow olive trees, but I have seen variants using vinaigrette too. My grand Ma used to add chuck of Swiss pork sausage to it too.
      It is definitely hard, and probably just plain impossible to go wrong with a potato salad. It is a barbecue and picnic Classic in Switzerland


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