Potato Salad

l Switch language for recipe in French l

I am back from Portugal, where I spent a week cooking for the Team Commencal Vallnord DH Team by  Ridding addiction.  A great week spent with a team of great athletes who love eating and have a large appetite! So I got a lot of fun with this great band and I’ve tried myself to prepare balanced meal, healthy and full of vitamins all week with a few delicacies though! You can follow their adventures on the Team‘s Facebook page and on their athletes pages athletes:Myriam Nicole, Remi Thirion, Gaetan Vigé. There are also Thibaut Ruffin et Gaetan Ruffin, the two brothers, riders and co-founders of the team, the talented photographer Keno Derleyn and great two mechanics Damien and Maxime. The team also has a new New Zealander recruit George Brannigan, stayed in New Zealand for the Crankworx (he took the second place!) and therefore absent from this training week in Lousa. A strong team, fully cohesive, very good culinary public who will perform this year, I’m sure! Next event to follow, if you are interested in DH, the first round of the World Cup in Lourdes, the 9-10 April 2016!

Let’s go back now a bit in the kitchen! I bring today the recipe for my potato salad made with Greek yogurt sauce and chives, a few slices of bacon and red onions that made a hit with all the riders!

Potato salade

For 4 servings

Preparation time: 10 min, Cooking time: 20 à 30 min

[ingredients title=”Ingredients”]

• 40 small potatoes that remain firm when cooking
• 1 greek yogurt
• a bit of milk or cream
• 1/2 red onion
• 100g bacon
• chives
• salt and pepper

[/ingredients]

PREPARATION

• Bring to boil salted water and cook the potatoes. The potatoes are cooked when you plant a knife in the heart of a potato and potato slips on the knife blade . If the potato remains on the knife potatoes are not cooked . Be careful not to overcook the potatoes as they risk to become mashed during cooking .

• Drain the cooked potatoes and let cool completely.
• Peel the potatoes. cut if you think they are too big .
• In a bowl prepare the yogurt sauce. Empty the pot of yogurt , add salt and pepper and add a little milk or cream to thin the yoghurt and get a slightly more fluid consistency .
• In a hot ungreased pan ,  brown the bacon. Set aside to cool .
• Cut the red onion thinly.
• Place the cold potatoes in a bowl. Top with onion slices , chopped chives and bacon.

• Pour the yoghurt sauce and mix together. Sprinkle with chives on the top.

• Reserve in the fridge until serving.

Bon appétit!