Potato salad with herbs and cream sauce
4 servings
40 minutes
Potato salad with herbs and creamy dressing is an elegant blend of freshness and tenderness inspired by Italian cuisine. It embodies the traditions of Mediterranean gastronomy where simple ingredients transform into a true work of art. Tender boiled potatoes complemented by vibrant greens—sorrel, chervil, chives, and parsley—create a rich, fresh flavor. Eggs and piquant shallots add textural harmony to the salad. The finishing touch is a refined creamy dressing with mustard, olive oil, and wine vinegar that adds creamy softness and a hint of acidity. This salad is an ideal choice for a light lunch or elegant dinner; it can be served as a standalone dish or as a sophisticated side to meat and fish.
1
Boil the potatoes and cut them into cubes.
- Potato: 300 g
2
Wash, dry, and chop the greens: sorrel, chervil, burdock, and parsley.
- Green: 100 g
3
Boil the eggs hard and cut them into cubes.
- Chicken egg: 2 pieces
4
Slice the shallot into rings.
- Shallots: 50 g
5
Combine potatoes with herbs, onions, and eggs. Dress the salad with creamy sauce. To make the sauce, mix cream with mustard, olive oil, and wine vinegar. Add salt and pepper.
- Potato: 300 g
- Green: 100 g
- Shallots: 50 g
- Chicken egg: 2 pieces
- Cream: 30 ml
- Mustard: 2 tablespoons
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste