Potato salad with Brander mayonnaise, chives & crisp vegetables
Fancy a fresh and savory side dish that goes with any meal? This potato salad with Brander mayonnaise, chives and crunchy vegetables is creamy, colorful and full of flavor. Ideal with a summer BBQ, picnic or just as a light meal on a hot day!
- Brander Mayonnaise
- Snack
- Easy
- For 4 persons
Ingredients (11)
- 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.
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