← All recipes

🍽️ Blue Potato Salad with Herb Dip

424 kcal · 30 min · 4 servings

Ingredients

• 800 g blue potatoes
• 300 g Frankfurter herbs (e.g. parsley, cress, chives, sorrel, borage, chervil and chervil)
• 100 g sour cream
• 150 g yogurt (3.5 % fat)
• 2 tbsp olive oil
• salt
• pepper
• 1 tbsp lemon juice
• 1 red onion
• 4 radishes
• 15 g butter (1 tbsp)
• 4 tbsp apple cider vinegar
• 4 tbsp rapeseed oil
• 0.5 tsp ground cumin

Instructions

1. 1. Rinse the blue potatoes under running water.
2. 2. Fill a pot with salted water and bring it to a boil.
3. 3. Place the potatoes in a steamer insert and set it on the pot.
4. 4. Steam the potatoes for about 30 minutes until they are cooked through.
5. 5. Remove the steamer insert and transfer the potatoes to a colander.
6. 6. Let the potatoes drain and cool down for ten minutes.
7. 7. Sort through the fresh herbs and remove any wilted parts.
8. 8. Wash the herbs thoroughly and shake them dry.
9. 9. Set aside some nice leaves and stems for decoration.
10. 10. Finely chop the rest of the herbs.
11. 11. Place the chopped herbs, sour cream, yogurt, olive oil, salt, pepper, and lemon juice in a bowl.
12. 12. Puree the ingredients into a smooth sauce using a hand blender.
13. 13. Place the finished sauce in the refrigerator to chill.
14. 14. Peel the onion and dice it into fine cubes.
15. 15. Wash the radishes and dice them into fine cubes as well.
16. 16. Heat butter in a pan over medium heat.
17. 17. Add the onions and radishes to the pan.
18. 18. Sauté the vegetables for two minutes.
19. 19. Peel the cooled blue potatoes.
20. 20. Slice the potatoes into thin rounds.
21. 21. Place the potato slices in a large bowl.
22. 22. Add the sautéed onions and radishes to the potatoes.
23. 23. Add vinegar, rapeseed oil, salt, pepper, and cumin.
24. 24. Mix all ingredients well together.
25. 25. Let the salad mixture sit for 15 minutes to absorb the flavors.
26. 26. Take the cold herb sauce out of the refrigerator.
27. 27. Spread the sauce onto four individual plates.
28. 28. Place the blue potato salad on top of the sauce.
29. 29. Garnish the salad with the reserved herbs.

Nutrition per serving

• kcal: 424
• Protein: 10 g · Fett/Fat: 24 g · Carbs: 41 g