Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 500 g Queens potatoes with skin
  • 3 cloves of garlic
  • 1 sprig of rosemary
  • 100 ml Greek yoghurt
  • bundle of chives
  • 100 ml pickles (from a jar)
  • 2 tbsp mayonnaise
  • 2 tbsp olive oil
  • 2 scallions / spring onions
  • 1 kohlrabi
  • 1 lemon
  • 1 tsp chilli flakes
  • 2 tbsp fried onions
  • Salt and pepper (seasoning)
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Preparation time: 15 MIN Cooking time: 25 MIN

Pickles originated in England, where it is called ‘piccalilli’. It is a pickled mixture of vegetables with vinegar and mustard. The yellowish colour usually comes from turmeric which is added as a seasoning.

  1. Peel the garlic.
  2. Cook the potatoes in their skins al dente in plenty of water together with garlic, rosemary, and a pinch of salt.
  3. Drain the potatoes when they are al dente and leave to cool.
  4. Chop the chives, chop the scallions / spring onion until you have 2 tablespoons and grate the lemon zest. Mix half the chives with the yoghurt, pickles, olive oil, mayonnaise, and lemon zest. Season with salt and pepper.
  5. Peel the kohlrabi and cut it into small pieces.
  6. Cut and season the potatoes with salt and pepper.
  7. Pour the potatoes and kohlrabi into a bowl and mix with the dressing.
  8. Garnish with the remaining chives, chilli flakes and fried onions.

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