Salads & side dishes
Rustic potato salad with red onion
A down-to-earth potato salad with broth, mustard and pickles. Tastes very good lukewarm and cold.
Timing
- Preparation: approx. 20 minutes
- Cooking time: approx. 20 minutes
- Brewing time: approx. 20-30 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 320 kcal
- Protein
- ≈ 5.7 g
- Carbohydrates
- ≈ 46.7 g
- Fat
- ≈ 11.1 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 red onion · ≈ 100.0 g
- 2 tbsp mustard · ≈ 30.0 g
- 3 tbsp oil · ≈ 40.95 g
- some parsley or chives · ≈ 5 g
- 2 tbsp cucumber water · ≈ 30 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1 kg waxy potatoes
- 1 red onion
- 4 pickles
- 150 ml vegetable broth
- 2 tbsp mustard
- 3 tbsp oil
- 2 tbsp cucumber water
- Salt
- pepper
- some parsley or chives
Instructions
- Boil the potatoes in their skins, let them cool and peel.
- Slice.
- Finely dice the onion and chop the cucumber into small pieces.
- Mix the broth with mustard, oil, cucumber water, salt and pepper.
- Mix with potatoes, onions and cucumbers.
- Let it steep briefly and sprinkle with herbs before serving.
