Potato Salad

A cold or hot side dish made with potatoes, crème fraiche, and seasonings. Baby potatoes are usually used, cooked in their jackets and left whole with the skin on.

Country of Origin:
Preparation Time: 15 Minutes


Potatoes (Small new potatoes)    500 grams 1000 grams 1500 grams
Egg (hard boiled)    28 grams 56 grams 84 grams
Onion (finely chopped)    56 grams 112 grams 168 grams
Mustard    0.25 teaspoon(s) 0.5 teaspoon(s) 0.75 teaspoon(s)
Crème Fraiche (low fat)    200 ml 400 ml 600 ml

1. Wash the potatoes in cold water.

2. Do not peel the potatoes.

3. Cut the potatoes into small, bite size chunks and place in a medium saucepan.

4. Cover with water and boil for about 10 to 12 minutes, until just tender.

5. Pour off the water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly.

6. In a large bowl, mix the cooled potatoes with the finely chopped eggs and chopped onion.

7. In another bowl mix the crème fraiche and mustard, stir well to ensure mustard is thoroughly mixed with the crème fraiche.

8. Add to the potatoes and stir gently to combine.

Serving Suggestion

Potato salad is often served with a BBQ meal.

Medical Diets

    Gluten Free

    Dairy Free

    Wheat Free







    Sunday Lunch

These indicators are for guidance only. You are responsible for reading the recipe carefully and checking all packaging and ingredients you are using, to ensure they are suitable for your diet and/or medical needs. AVF Marketing will not accept any liability for any situations that might arise if this advice is ignored.

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