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🍽️ Crispy Potato Salad with Celery, Radishes and Lemon-Mustard Dressing

192 kcal · 30 min · 4 servings

Crispy Potato Salad with Celery, Radishes and Lemon-Mustard Dressing Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly.
  2. 2. Place the potatoes in a pot and cover them with salted water.
  3. 3. Bring the water to a boil.
  4. 4. Reduce the heat, cover the pot and cook the potatoes until tender for 20 to 25 minutes.
  5. 5. Cut the onions in half lengthwise.
  6. 6. Remove the outer layers and dice the onions finely.
  7. 7. Wash the celery stalks.
  8. 8. Slice the celery into thin rounds.
  9. 9. Wash the radishes.
  10. 10. Remove the green tops.
  11. 11. Slice the radishes into thin rounds.
  12. 12. Drain the pickles in a sieve.
  13. 13. Catch the pickle juice in a container.
  14. 14. Slice the pickles into thin rounds.
  15. 15. Cut the lemon in half.
  16. 16. Squeeze the juice from the lemon.
  17. 17. Wash the spring onions.
  18. 18. Slice the spring onions into thin rings.
  19. 19. Pour 150 milliliters of the collected pickle juice into a bowl.
  20. 20. Add mustard.
  21. 21. Pour in rapeseed oil.
  22. 22. Add 5 tablespoons of lemon juice.
  23. 23. Add vegetable broth.
  24. 24. Whisk the liquids vigorously with a whisk.
  25. 25. Season the marinade with sugar, salt and pepper.
  26. 26. Finally, adjust the seasoning of the marinade to taste.
  27. 27. Drain the cooked potatoes.
  28. 28. Peel the potatoes.
  29. 29. Slice the still lukewarm potatoes into about 1 centimeter thick slices.
  30. 30. Add the potato slices to the marinade.
  31. 31. Add the diced onions.
  32. 32. Add the cut celery stalks.
  33. 33. Add the cut radishes.
  34. 34. Gently fold all ingredients together to mix them with the marinade.
  35. 35. Season the potato salad again with salt.
  36. 36. Distribute the salad onto plates.
  37. 37. Garnish the salad with the spring onion rings.
  38. 38. Serve the salad.

Nutrition per serving