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Potato salad

Green pepper


Total: 45 min


15 min


30 min

3.645833 0 5 96



1 serving
  • 3 Charlotte potatoes
  • 0.5 Green peppers
  • 1 Tomatoes
  • 10 mL (2 teaspoon) Chives
  • 2 bitter-sweet pickle
  • 1 Eggs
  • 1 teaspoon Crème fraîche half fat
  • 5 mL (1 teaspoon) Tabasco
  • 10 mL (2 teaspoon) Wine vinegar
  • 30 mL (2 tablespoon) Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper


  • Peel the potatoes, cut in two and cook for 15 minutes in a saucepan of salted boiling water.
  • Rinse in cold water and cut into cubes.
  • Remove the pepper stalk and seeds, and dice finely.
  • Finely dice the gherkins.
  • Peel, seed and finely dice the tomato.
  • Snip the chives.
  • Cook the hard-boiled egg.
  • Peel and crush with a fork.
  • Mix the prepared ingredients.
  • Season with salt mixed with pepper, cream, 1 tablespoon of vinegar, olive oil and a few drops of spicy sauce.
  • Serve the potato and green pepper salad.

Recipe tips

  • Wash carefully all fruits and vegetables and try to use the skin if possible. It contains fibres.