Potato Salad

An extremely tasty potato salad, rich in textures and flavors with a few little secrets for an appetizer, accompaniment or complete meal.
  • Difficulty:
  • Serving: 6
  • Preparation: 20
  • Cook time: 8
  • Passive time: 5


  • 1 kilo Potatoes
  • 1 tbsp Dijon mustard
  • 0.5 cup Olive oil
  • 1 tsp Red wine Vinegar
  • 2-3 Spring onions, finely chopped
  • Juice of 1 small lemon
  • Salt
  • Pepper
  • A handful of chopped flat leaf parsley




  1. Peel, cube and cook the potatoes in salted water for 15-20 minutes, until just starting to turn soft.
  2. Drain, pour over cold water and leave to come to room temperature.
  3. Whisk together the mustard, oil, vinegar, lemon juice, pepper, onion and most of the parsley (or shake in a jam jar to mix well).
  4. Gently mix the dressing with the cooked potatoes, check if more salt needed and adjust if necessary.
  5. Place in a serving dish and top with the remaining parsley and a twist of freshly crushed black pepper.
  6. Another alternative is to combine 180g mayonnaise with 80g of yoghurt, the juice of 1 lemon, seasoning, spring onions and parsley. Be sure the potatoes have cooled to avoid the mix curdling.
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