Pairs well with Lun Bearnaise-kartoffelsalat
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Lun Bearnaise-kartoffelsalat
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A warm potato salad with a creamy quick bearnaise sauce, combined with the crispy texture of fried potatoes and a refreshing touch of sriracha and tarragon. Perfect as a side dish for grills, parties, or to elevate any meal.
00:45:00 total
Serves 4
medium
Vegetable Highlight
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Ingredients
- cooked potatoes - 800 g
- onions, diced - 2
- olive oil or butter - 4 tbsp (for frying potatoes)
- salt - to taste
- black pepper - to taste
- bearnaise essence - 4 tbsp (for the quick bearnaise)
- egg yolks - 4
- salt - 1 tsp (for the quick bearnaise)
- butter - 200 g
- sriracha - 1 tbsp
- tarragon, finely chopped - 2 tbsp
Instructions
- Prepare the potatoes: Cut the cooked potatoes into suitable pieces and fry them slowly in a pan with olive oil or butter at low heat until they develop a golden crust.
- Add onions: Add the diced onions to the pan and sauté everything for a few minutes.
- Cool the potatoes: Let the potatoes cool off until they are warm, then mix them with a portion of the quick bearnaise sauce.
- Make the quick bearnaise: Melt the butter in a pot. Whisk the egg yolks together with bearnaise essence and salt. Gradually add the melted butter while constantly whisking. Add sriracha and finely chopped tarragon to the sauce.
