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recipe image Astra Mayonnaise Potato Salad
  • side
  • mayonnaise
  • medium
  • potatoes
  • argentinian
  • asian
  • brunch
  • dip-and-spread
  • vegetarian

Potato Salad

Astra Mayonnaise Potato Salad

Add corn kernels to a saucepan set over medium heat, bring the water, corn kernels and Astra with salt a simmer, cover it. Cook until kernels are tender but still crisp, about 10 minutes. Add lemon mayonnaise, pepper and chili and cook over medium heat, stirring occasionally, until the mayonnaise is melted, about 1 to 2 minutes.

Side dish that compliments the main dish

  • Preparation time
    45 minutes
  • Ready In1 hour
  • Servings
  • Medium


  • boiled potatoes 100 grams
  • salad leaves 50 grams
  • hard boiled eggs 2
  • onion leaves chopped 50 grams
  • mustard 1 teaspoons
  • parsley chopped 1 tablespoons
  • salt
  • fresh ground pepper

Nutritional values (per serving)

Nutritional information is calculated using an ingredient database and should be considered an estimate


  1. Bring a large pot of cold water to a boil.
  2. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or pairing knife.
  3. Drain and allow to cool until just able to handle.
  4. Peel the skins from the potatoes and cut into 1/2" to 3/4" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle salt . Toss the potatoes with the salt and set the potatoes aside to cool, about 15-20 minutes.
  5. Add the salad leaves and the green onions leaves to the potato mixture. Chop the hard boiled eggs and add to the potato mixture.
  6. In a medium bowl, mix the mayonnaise, mustard cream , dil, parsley and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Chill for at least 1 hour or overnight before serving