Posted in Recipes

Sophie’s sweet & sour potato salad

An excellent potato salad: lovely food!
A delightful & fun potato salad!

Today, I made this tasty & invented potato salad. I made enough for 2 days!

It is so good! I served it with organic spices sausages. You can also serve this with some grilled fish on the side: equally tasty! Or with a vegan burger of course!

Recipe: For 4 persons, a big part


1.200 kg of a good quality red potatoes, well washed & scrubbed, cleaned too

3/4 cup of little white pearl onions, in white vinegar, well-rinsed under cold water & well-drained

1/2 cup of little smaller gherkins, well-rinsed under cold water &Β well-drained, cut into finer rings

1 large orange bell pepper, cleaned,seeds & white bits removed, cut into smaller strips

3 fat spring onions, cleaned & cut into thicker rings

a fruity Extra Virgin Olive Oil

1 medium young yellow courgette ( home-grown!! )

1/2 teaspoon of dried oregano

1/2 teaspoon of Maldon sea salt

black pepper

2 heaped tablespoons of a good quality mayonnaise or to make it vegan: use a good veganaise!!!

To serve with: good quality Gluten-Free organic spiced pork sausages or grilled fish or to make it vegan: a good vegan burger or a vegan sausage


1. Four hours before dinner, cut your potatoes horizontally into 2 & then crosswise 2 or 3 times, so you end up with bigger chunks. Cook your potatoes in salted water. Drain well. Place in a big bowl & place in the freezer for about 15 to 20 minutes to cool off quickly. Take out of the freezer & place cling film over it & keep in the fridge to keep cool.

2. In a large non-stick pan, heat up 2 or 3 tablespoons of that fruity oil. When hot, add the orange bell pepper strips, rings of spring onions & Β yellow courgette pieces. Add 1/2 teaspoon of dried oregano & 1/2 teaspoon of Maldon sea salt. Stir often. Fry until al dente & just cooked through. This will take a few minutes. Take out the bowl of potatoes & remove the cling film. Add this mix to the bowl of cooled potatoes. Stir carefully not to break the potato pieces.

3. Add drained white pearl onions & add cut up gherkin pieces. Mix with a spoon. Taste! It has to taste sweet & sour. Add some seasoning if you need to. I added a bit of sea salt & a few grins of black pepper. Mix well. Add 2 or 3 tablespoons of a good quality egg mayonnaise or add a good veganaise, you choose! Mix carefully. Taste again! Place cling film over the top & keep in the fridge for at least 3 hours before serving. I did that & the flavours were just right!!!

4. 15 minutes before serving, take your bowl out of the fridge. Remove cling film. Fry your sausages or grill your fish pieces or fry your vegan burger or vegan sausages, like you normally do. Serve this instantly with big dollops of your tasty potato salad onto your plate! πŸ™‚ Happy Eating! xxxΒ Stay tuned,Β Subscribe by email throughΒ the link belowΒ to getΒ my new cool newsletters aka posts!Β Join 1,850 email Subscribers! It is free!Β



Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

46 thoughts on “Sophie’s sweet & sour potato salad

    1. I buy my oragnic spiced pork sausages at a local bio planet. You can compare with a Whole Foods store! πŸ™‚ I bet you can buy good quality organic meat in New York, hey??

  1. Delicious Sophie! What a perfect summer salad….it would be perfect to have on hand for lunch or dinner! I love how you used pearl onions and gherkins!!

  2. Sophie – I put pickle relish in my potato salad most of the time..and I LOVE IT..but I love your idea of adding the baby white vinegar onions to give it a more sweet and sour taste! Genius!! It looks so good, I’m dying here! It also looks so pretty! Like I always say, you need to open a ‘healthy/vegan’ bistro or cafe..and/or write a cookbook! xo

    1. You need to do that, Tandy! Growing your own & eating them , makes all the difference & it is cheaper too! πŸ™‚ Enjoy the potato salad! πŸ™‚

  3. I have a RIDICULOUS amount of love for gherkins, so I’ll be making the vegan version of this for sure! πŸ™‚

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