- Gluten free
- Nut free
- Peanut free
- Sesame free
- Wheat free
- No added sugar
- Vegetarian
- High in dietary fibre
- High in protein
- Over 4 serves veg or fruit
Shake up your usual potato salad with this salt and vinegar potato salad recipe. It’s a mouth-watering side, and vegetarian, too.
- Serves4, as a side
- Cook time10 minutes
- Prep time15 minutes, + 10 mins standing time
Ingredients
- 1kg Coles Baby White Potatoes, halved
- 1 1/2 cups (375ml) white vinegar
- 4 Coles Australian Free Range Eggs
- 1/4 cup (75g) mayonnaise
- 1/4 cup (75g) sour cream
- 2 tbs lemon juice
- 2 tsp Dijon mustard
- 2 tbs chopped chives
- 1 fennel, thinly sliced
- 1 red onion, thinly sliced
- 60g pkt Coles Australian Baby Rocket
- 1 avocado, stoned, peeled, cut into thin wedges
- 1 bunch radishes, thinly sliced
- 150g green beans, blanched
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the potato and vinegar in a medium saucepan. Add enough water to cover the potato. Season with salt. Bring to the boil over high heat. Cook for 6-8 mins or until just tender. Set aside for 5-10 mins to soak. Drain well. Transfer to a large heatproof bowl.
Step 2
Meanwhile, bring a small saucepan of water to the boil. Add eggs and cook for 6 mins for soft-boiled* or until the eggs are cooked to your liking. Refresh under cold water. Peel and thickly slice.
Step 3
Combine the mayonnaise, sour cream, lemon juice, mustard and chives in a small bowl. Season. Add half the dressing to the potato and toss to combine. Arrange the potato mixture, fennel, onion, rocket, avocado, radish, beans and egg on a serving platter. Season. Serve immediately with the remaining dressing.
*A runny yolk is considered to be a raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not eat raw egg.
Salt and vinegar potato salad
- Serves4, as a side
- Cook time10 minutes
- Prep time15 minutes, + 10 mins standing time
Ingredients
- 1kg Coles Baby White Potatoes, halved
- 1 1/2 cups (375ml) white vinegar
- 4 Coles Australian Free Range Eggs
- 1/4 cup (75g) mayonnaise
- 1/4 cup (75g) sour cream
- 2 tbs lemon juice
- 2 tsp Dijon mustard
- 2 tbs chopped chives
- 1 fennel, thinly sliced
- 1 red onion, thinly sliced
- 60g pkt Coles Australian Baby Rocket
- 1 avocado, stoned, peeled, cut into thin wedges
- 1 bunch radishes, thinly sliced
- 150g green beans, blanched
Description
Shake up your usual potato salad with this salt and vinegar potato salad recipe. It’s a mouth-watering side, and vegetarian, too.
Method
Step 1
Place the potato and vinegar in a medium saucepan. Add enough water to cover the potato. Season with salt. Bring to the boil over high heat. Cook for 6-8 mins or until just tender. Set aside for 5-10 mins to soak. Drain well. Transfer to a large heatproof bowl.
Step 2
Meanwhile, bring a small saucepan of water to the boil. Add eggs and cook for 6 mins for soft-boiled* or until the eggs are cooked to your liking. Refresh under cold water. Peel and thickly slice.
Step 3
Combine the mayonnaise, sour cream, lemon juice, mustard and chives in a small bowl. Season. Add half the dressing to the potato and toss to combine. Arrange the potato mixture, fennel, onion, rocket, avocado, radish, beans and egg on a serving platter. Season. Serve immediately with the remaining dressing.
*A runny yolk is considered to be a raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not eat raw egg.