Recipes

Potato salad with Brander mayonnaise, chives & crisp vegetables

Potato salad with Brander mayonnaise, chives & crisp vegetables Potato salad with Brander mayonnaise, chives & crunchy vegetables Potato salad with Brander mayonnaise, chives & crunchy vegetables Potato salad with Brander mayonnaise, chives & crunchy vegetables Potato salad with Brander mayonnaise, chives & crunchy vegetables
Potato salad with Brander mayonnaise, chives & crisp vegetables Potato salad with Brander mayonnaise, chives & crunchy vegetables Potato salad with Brander mayonnaise, chives & crunchy vegetables Potato salad with Brander mayonnaise, chives & crunchy vegetables Potato salad with Brander mayonnaise, chives & crunchy vegetables
Potato salad with Brander mayonnaise, chives & crisp vegetables Potato salad with Brander mayonnaise, chives & crunchy vegetables Potato salad with Brander mayonnaise, chives & crunchy vegetables Potato salad with Brander mayonnaise, chives & crunchy vegetables Potato salad with Brander mayonnaise, chives & crunchy vegetables

Ingredients (11)

Product

Brander Mayonnaise

  • 600 g small new potatoes, halved
  • 3 tbsp. Brander mayonnaise (spicy mayo with a spicy twist)
  • 1 tbsp. coarse mustard (preferably Dijon)
  • 1 bunch of chives, finely chopped
  • 1 small red onion, finely chopped
  • 1 red bell bell pepper, in small cubes
  • 100 g sugar snaps or snow peas, coarsely chopped
  • 1 small carrot, grated or in small pieces
  • 1 stalk of celery, finely chopped
  • 1 tbsp white wine vinegar or apple cider vinegar
  • Salt and freshly ground black pepper to taste

Instructions(9)

  • 1

    Cook the bantam potatoes with skin in plenty of salted water for about 12-15 minutes until tender (they should be soft, but not mushy). Drain and let cool slightly.

  • 2

    Blanch the sugar snaps, carrot and celery in boiling water for 2 minutes, then immediately rinse them cold to maintain color and crispness.

  • 3

    Cut the bell bell pepper as described.

  • 4

    In a large bowl, combine the Brander mayonnaise, mustard, vinegar, chives and red onion. Stir well.

  • 5

    Add the lukewarm potatoes to the dressing and mix gently.

  • 6

    Then add the bell bell pepper, sugar snaps, carrot and celery. Mix everything together gently so that the vegetables remain crisp.

  • 7

    Season to taste with salt and pepper.

  • 8

    Place the salad in the refrigerator for at least 30 minutes to allow the flavors to mix well.

  • 9

    Serve cold as a side dish with BBQ or as a light lunch salad.