Greens | Potatoes and Vegetables


Salad of potatoes, dressed up. Celery was originally used as a medicine and sometimes also fed to horses. I know that nowadays some people still wish it were only fed to the horses. Even for a non celery lover (like my husband), this dish is more than bearable! It’s also great to serve on the side at a party. I particularly like to use ‘dijonaise’ instead of a regular mustard. Whichever you choose, keep in mind that the taste of the mustard is strong and determines the impact of the whole dish.


Main course
Cooking time: 20 minutes
Serves: 2 adults
Difficulty: easy










Ingredients (serves 2 adults)

  • 400 grams precooked small potato cubes/balls
  • 150 grams grated old cheese 3 branches of celery
  • 1 tablespoon mustard
  • 1 tablespoon mayonnaise
  • 1 tablespoon of yoghurt
  • 2 small onions/scallions
  • pepper and salt

Optional: handful of pickled silverskin onions


Boil the potatoes for as long as necessary (depending on the size). I used small pre-cooked potatoes and they boiled for about 15 minutes.
Place the potatoes near the open window to let them cool down. In the meantime start chopping the celery in little pieces. Grate the cheese.
Add the chopped celery, grated cheese, onions and optional silverskin onions to the potatoes and mix.

Take a small bowl to make the sauce: yoghurt, mustard en mayonnaise. Whisk together and add a small quantity of pepper and salt.

Now you can add the sauce to the potato mix. Before serving you can leave the salad to rest for a little while so the taste can spread. Bon appetit!

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