Potato Salad with Eggs, Radishes and Herbs by @simonauscher

32 min

4 servings

🥛

200 g

Crème fraîche

🥔

1 kg

New potatoes

🫒

90 ml

Extra virgin olive oil

🌼

30 ml

Mustard

🍋

1.5

Lemon

🧅

1

Red onion

🧄

1 clove

Garlic

🫜

1 bunch

Radishes

🥚

6

Eggs

🌿

15 g

Mint leaves

🌿

15 g

Dill

🌿

15 g

Parsley

🧂

15 g

Salt

⚫

1 g

Pepper

  1. Place
    • new potatoes
    • salt

    Place the 1 kg new potatoes in the large pot and cover them generously with cold water.

  2. Add
    • salt

    Add the salt to the water and bring the pot to a boil on the stovetop.

  3. Boil
    • new potatoes

    Boil the potatoes for 10 to 12 minutes from the moment the water reaches a boil.

  4. Rinse
    • eggs
    • New potatoes

    Rinse the 6 eggs and gently add them to the pot for the final 10 minutes of potato cooking.

  5. Slice
    • red onion

    Finely slice the 1 red onion and place it in the large mixing bowl.

  6. Grate
    • garlic
    • lemon

    Grate the 1 garlic clove into the bowl and squeeze in the juice from 1 to 2 lemons.

  7. Slice
    • radishes

    Thinly slice the 1 bunch radishes and add them to the large mixing bowl.

  8. Chop
    • fresh mint leaves

    Finely chop the fresh mint leaves, fresh dill, and fresh parsley.

  9. Drain
    • new potatoes
    • eggs

    Drain the cooked potatoes and eggs thoroughly in the colander.

  10. Cut
    • new potatoes

    Cut the potatoes into bite-size pieces while they are still hot and transfer them to the large mixing bowl.

  11. Add
    • crème fraîche
    • mustard
    • extra virgin olive oil

    Add the 200 g crème fraîche, 2 tablespoons mustard, and 6 tablespoons extra virgin olive oil to the hot potatoes.

  12. Stir
    • new potatoes
    • crème fraîche
    • mustard

    Stir the potatoes until evenly coated, then let the salad cool for 5 to 10 minutes.

  13. Peel
    • eggs

    Peel the cooked eggs and cut them into quarters.

  14. Add
    • eggs
    • radishes
    • fresh mint leaves

    Add the eggs, sliced radishes, and chopped herbs to the potato salad.

  15. Mix
    • salt

    Gently mix the salad and adjust the seasoning with black pepper and additional salt if needed.

Potato Salad with Eggs, Radishes and Herbs by @simonauscher

32 min

4 servings

🥛

200 g

Crème fraîche

🥔

1 kg

New potatoes

🫒

90 ml

Extra virgin olive oil

🌼

30 ml

Mustard

🍋

1.5

Lemon

🧅

1

Red onion

🧄

1 clove

Garlic

🫜

1 bunch

Radishes

🥚

6

Eggs

🌿

15 g

Mint leaves

🌿

15 g

Dill

🌿

15 g

Parsley

🧂

15 g

Salt

⚫

1 g

Pepper

Preparation Steps

  1. Step 1/15

    Place the 1 kg new potatoes in the large pot and cover them generously with cold water.

    🥔new potatoes
    🧂salt
    🍲large pot

  2. Step 2/15

    Add the salt to the water and bring the pot to a boil on the stovetop.

    🧂salt
    🍲large pot

  3. Step 3/15

    Boil the potatoes for 10 to 12 minutes from the moment the water reaches a boil.

    🥔new potatoes
    🍲large pot

  4. Step 4/15

    Rinse the 6 eggs and gently add them to the pot for the final 10 minutes of potato cooking.

    🥚eggs
    🍲large pot

  5. Step 5/15

    Finely slice the 1 red onion and place it in the large mixing bowl.

    🧅red onion
    🔪chef's knife
    🪵cutting board
    🥣large mixing bowl

  6. Step 6/15

    Grate the 1 garlic clove into the bowl and squeeze in the juice from 1 to 2 lemons.

    🧄garlic
    🍋lemon
    🧀box grater
    🍋citrus juicer
    🥣large mixing bowl

  7. Step 7/15

    Thinly slice the 1 bunch radishes and add them to the large mixing bowl.

    🫜radishes
    🔪chef's knife
    🪵cutting board
    🥣large mixing bowl

  8. Step 8/15

    Finely chop the fresh mint leaves, fresh dill, and fresh parsley.

    🌿fresh mint leaves
    🌿fresh dill
    🌿fresh parsley
    🔪chef's knife
    🪵cutting board

  9. Step 9/15

    Drain the cooked potatoes and eggs thoroughly in the colander.

    🥔new potatoes
    🥚eggs
    🧺colander
    🍲large pot

  10. Step 10/15

    Cut the potatoes into bite-size pieces while they are still hot and transfer them to the large mixing bowl.

    🥔new potatoes
    🔪chef's knife
    🪵cutting board
    🥣large mixing bowl

  11. Step 11/15

    Add the 200 g crème fraîche, 2 tablespoons mustard, and 6 tablespoons extra virgin olive oil to the hot potatoes.

    🥛crème fraîche
    🌼mustard
    🫒extra virgin olive oil
    🥣large mixing bowl
    🥄wooden spoon

  12. Step 12/15

    Stir the potatoes until evenly coated, then let the salad cool for 5 to 10 minutes.

    🥔new potatoes
    🥛crème fraîche
    🌼mustard
    🫒extra virgin olive oil
    🥣large mixing bowl
    🥄wooden spoon

  13. Step 13/15

    Peel the cooked eggs and cut them into quarters.

    🥚eggs
    🔪chef's knife
    🪵cutting board

  14. Step 14/15

    Add the eggs, sliced radishes, and chopped herbs to the potato salad.

    🥚eggs
    🫜radishes
    🌿fresh mint leaves
    🌿fresh dill
    🌿fresh parsley
    🥣large mixing bowl
    🥄wooden spoon

  15. Step 15/15

    Gently mix the salad and adjust the seasoning with black pepper and additional salt if needed.

    🧂salt
    ⚫black pepper
    🥣large mixing bowl
    🥄wooden spoon

Composition

Ingredients

Types

Dairy, Vegetables, Oils, Condiments, Fruits, Eggs, Seasonings

Ingredients

Crème fraîche, New potatoes, Extra virgin olive oil, Mustard, Lemon, Red onion, Garlic, Radishes, Eggs, Mint leaves, Dill, Parsley, Salt, Pepper

Notes

Crème fraîche (or fromage frais), New potatoes (small), Lemon (1-2 lemons), Radishes (finely sliced), Salt (to taste, also used for the cooking water), Pepper (to taste)

Allergens

Milk, Mustard, Eggs

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Pescatarian

Calories

515 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 48g, Fat: 31g, Fiber: 7g, Sugars: 6g

Nutritional Information

Minerals

Potassium: 900mg, Calcium: 85mg, Iron: 3mg, Sodium: 480mg

Vitamins

Vitamin C: 42mg, Vitamin A: 160µg, Vitamin K: 130, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

20 minutes

Cooking

12 minutes

Overall

32 minutes

Difficulty

Level

Easy (1/4)

Steps

15 steps

Equipments

Utensils

large pot, large mixing bowl, colander, chef's knife, cutting board, box grater, citrus juicer, wooden spoon

Appliances

Stove

Type

Type

Type Of Dish

Salad, Side Dish, Main Course

Occasions

Lunch, Summer, Picnic, Barbecue, Potluck

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Tender, Crunchy, Crisp, Soft

Flavors

Tangy, Herbaceous, Peppery, Rich, Fresh, Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer because the salad contains eggs and dairy), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F,Stir gently before serving), freezer : (Not recommended because potatoes, eggs, radishes, and crème fraîche lose their texture after thawing)