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


Ingredients for 4

  • 15-20 potatoes (e.g. Salad / baby potatoes or New Season Queens potatoes) (approximately 500 g)
  • 6 scallions / spring onions
  • 40 g hazelnuts
  • 5 sprigs of chives
  • 1 mozzarella


  • 4 tbsp olive oil
  • Juice of half a lemon
  • Salt and pepper (seasoning)
EUPOTATOES28755 website 820x480 recipes 01 42
Preparation time: 20 MIN Cooking time: 30 MIN
  1. Wash the potatoes and cut into wedges.
  2. Preheat the oven to 180°C/Gas 4.
  3. Wash and cut half the scallions / spring onions in half.
  4. Place the potatoes on a baking tray lined with baking paper. Coat them in olive oil and sprinkle with salt and pepper. Cook in the oven for 20 minutes. Add the scallions / spring onions and cook for another 10 minutes. Turn them into a bowl.
  5. Make the dressing: mix together 2 tablespoons of olive oil, the juice from half a lemon and a pinch of salt and pepper
  6. Mix the dressing and potatoes together.
  7. Crush the hazelnuts and finely chop the remaining scallions / spring onions and chives. Add them to the potato salad.
  8. Place the mozzarella in the centre just before serving.


For an additional touch of colour, replace the chives with dried cranberries.

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