Delicious potato salad with homemade mayo, cabbage and lots of herbs!

Made with @eatgrim potatoes from the @mejnerts_framuldtilmund farm, fresh basil from this week's box - and leftover chives and lemons from last week.

MAIN / 20 - 30 MIN / 4 PAX / EASY

A plate with a delicious fresh and herb-filled potato salad


  • 1 egg yolk

  • 120 ml Rapeseed oil

  • 2 tablespoons dijon mustard

  • herbs of your liking, I used chives, parsley, mint, basil.

  • a handful of potatoes

  • 1 pointy white cabbage

  • a handful of peas

  • 1 lemon


  1. Blend 1 egg yolk, 2 tablespoons of dijon with a hand mixer. Slowly pour in the oil until all is well blended. This will take a few minutes.

  2. Boil the potatoes, until a toothpick or knife will easily slide out if you poke one.

  3. Chop the herbs.

  4. Blanch the peas and cabbage in a waterbath with a bit of butter, until the veggies turn bright green, takes a few seconds.

  5. Mix it all together, season with salt, add a squeeze of lemon juice and grated zest on top before serving.

Remember to tag your own creations with #eatgrim and #cookinggrim on Instagram and follow us @eatgrim. 

Recipe by Carolin Schiemer