Béarnaise potato salad
Recipe for creamy Béarnaise potato salad - potato salad with tarragon.
Servings 4 people
Calories 498kcal
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
Instructions
- 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
Calories: 498kcal | Carbohydrates: 44g | Protein: 7g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 55mg | Sodium: 198mg | Potassium: 1085mg | Fiber: 5g | Sugar: 5g | Vitamin A: 741IU | Vitamin C: 50mg | Calcium: 111mg | Iron: 2mg