Upgrade your barbecue evening with this irresistible Béarnaise potato salad.
It is a real treat for anyone who loves the classic flavour of béarnaise but would like to try it in a new form.
The salad combines tender boiled potatoes with a dressing of crème fraîche and mayonnaise that gives it a wonderfully creamy texture. Seasoned with finely chopped fresh tarragon, shallots and a splash of white wine vinegar, it strikes a perfect balance between creamy and sharp that complements any main course.
Béarnaise potato salad is not only excellent alongside all kinds of barbecued food, but also a fine side for a juicy roast rump cap (culotte) or other oven roasts. It is easy to make and can be prepared ahead, which makes it ideal for gatherings where you want to treat your guests to something special. Serve this flavourful potato salad the next time you light the barbecue, and watch it become a favourite with your guests.
Béarnaise potato salad
Ingredients
- 900 g small potatoes
- 300 ml crème fraîche
- 100 ml mayonnaise
- 1-2 shallots, finely chopped
- 3-4 tsp white wine vinegar
- 3 tbsp fresh tarragon, finely chopped
- Salt and freshly ground pepper
Method
- Boil the potatoes, ideally with their skins on, in a large pan of well-salted water for about 6 minutes. Then take the pan off the heat and leave the potatoes to stand in the cooking water, covered, for about 15 minutes – depending on their size. Cooking the potatoes this way gives them a pleasantly firm texture and ensures they do not fall apart. Test with a skewer that the potatoes are tender before draining off the water.
- Peel the potatoes and cut them into bite-sized pieces.
- Stir the crème fraîche, mayonnaise, shallots, tarragon and white wine vinegar together well, and season to taste with salt and freshly ground pepper.
- Fold the potatoes into the dressing and refrigerate the salad until ready to serve.
Nutrition
Premium
Jeg er normalt ikke til kold kartoffelsalat, men DEN her går altså rent ind – virkelig lækker og med masser af smag
Hej Ditte
Ej hvor er du sød at skrive det:) Det gør mig så glad at høre – TAK:)
Haven dejlig weekend 🙂
Warm wishes, Dianna
Kan man bruge tørret estragon istedet? Hvis ja,hvor meget? Den opskrift skal helt sikkert prøves.
Hej Susanne
Det kan du godt ja, men du får naturligvis et mere “frisk” resultat med den friske estragon:)
Prøv at starte med 1/2 tsk og så smag evt til med mere 🙂
Warm wishes, Dianna
Lækker opskrift.
Vi stegte dog løgene på en pande i lidt olivenolie, inden de blev blandet med de andre ingredienser. Det tog den skrappe løgsmag
Hej Clare
Åh hvor godt at høre – tak for din dejlige besked 🙂
God idé med løgene:)
Warm wishes, Dianna
Opskriften? På bearnaise kartofler
Hej David
Den var ved en fejl ikke blevet frigivet, den er der nu – beklager fejlen 🙂
Dbh Dianna