Vegetarian

Mayonnaise Potato Salad with Peas

Vegetarian
Salad
Portions2 peopleChangeTiming 45 minsView
Ingredients8 IngredientsViewSwitzerland99 % localView
  • 200  grams frozen peas
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 0.5  teaspoon ground black pepper
    Foreign ingredient
    This ingredient is currently available from foreign production
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  • 90  grams mayonnaise
    Swiss ingredient in season
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  • 1  teaspoon olive oil
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    This ingredient is currently available from foreign production
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  • 30  grams parsley
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  • 500  grams potatoes
    Swiss ingredient in season
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    Storage tip

    Raw potatoes are best stored in dark and dry places at 6 to 10 degrees Celsius and away from ripe fruits. Cooked potatoes and potato puree can be stored in the fridge for around 3 days.

  • 0.5  teaspoon salt
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  • 60  grams silverskin onions
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    This ingredient is currently available from seasonal local production
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Wash 500 grams potatoes, peel and cut into cubes of around 2 cm
Fill a medium-sized saucepan with water and bring to the boil over medium heat
Add 0.5 teaspoon salt and the potato cubes to the saucepan and boil the potatoes on medium heat for 12 minutes
Chop 60 grams silverskin onions finely
Add 1 teaspoon olive oil to a medium-sized frying pan and heat up over medium heat until the oil is hot
Add the chopped onions to the frying pan and sauté on medium heat for 2 minutes
Add 200 grams frozen peas to the frying pan and sauté peas on medium heat for 4 minutes
Turn off the heat and add the peas and onions to a large bowl
Drain the potato cubes with a colander and add them to the bowl
Let the bowl cool down for 25 minutes
Wash 30 grams parsley, separate the leaves from the stalks and finely chop the leaves
Add the chopped parsley, 90 grams mayonnaise and 0.5 teaspoon ground black pepper to the bowl and mix the potato salad until well combined
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Mayonnaise Potato Salad with Peas

Potato Recipes

A bowl filled with potato salad and peas next to a plate of lettuce
Timing 45 mins
Portions2 people
Ingredients8 Ingredients

Ingredients

  • 200  grams frozen peas
  • 0.5  teaspoon ground black pepper
  • 90  grams mayonnaise
  • 1  teaspoon olive oil
  • 30  grams parsley
  • 500  grams potatoes
  • 0.5  teaspoon salt
  • 60  grams silverskin onions

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Tools

  • 1 medium-sized frying pan
  • 1 medium-sized saucepan
  • 1 cutting board
  • 1 knife
  • 1 colander
  • 1 large bowl

Mayonnaise Potato Salad with Peas

Potato Recipes

Instructions

Wash 500 grams potatoes, peel and cut into cubes of around 2 cm
Fill a medium-sized saucepan with water and bring to the boil over medium heat
Add 0.5 teaspoon salt and the potato cubes to the saucepan and boil the potatoes on medium heat for 12 minutes
Chop 60 grams silverskin onions finely
Add 1 teaspoon olive oil to a medium-sized frying pan and heat up over medium heat until the oil is hot
Add the chopped onions to the frying pan and sauté on medium heat for 2 minutes
Add 200 grams frozen peas to the frying pan and sauté peas on medium heat for 4 minutes
Turn off the heat and add the peas and onions to a large bowl
Drain the potato cubes with a colander and add them to the bowl
Let the bowl cool down for 25 minutes
Wash 30 grams parsley, separate the leaves from the stalks and finely chop the leaves
Add the chopped parsley, 90 grams mayonnaise and 0.5 teaspoon ground black pepper to the bowl and mix the potato salad until well combined