Potato Salad À La Joanna
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 55 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg potato (s), waxy
- 1 pointed pepper
- 1 bunch spring onion (s)
- 1 bunch parsley, smooth
- 1 bunch chives
- 1 bunch dill
- 1 lemon (s)
- oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the waxy potatoes in plenty of water. Let cool a little, peel off and cut into pieces. The pointed peppers (the color is irrelevant, I prefer the red ones because we prefer the taste) quarter and cut into fine strips, the spring onions into small rings. Finely chop the parsley, dill and chives.
- Put everything together in a bowl, squeeze the lemon and add the juice with the oil (olive oil, rapeseed oil, etc.) to taste (for me it is usually 4-6 tablespoons) and season well with salt and pepper. Put it in the fridge until it has cooled down well and is well steeped - I prepare it the day before if possible, but it tastes very good the same day.
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