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26.10.2021 Olive-potato mash with endive salad.jpg


6 potatoes

2 tbsp olive oil

½ head of endive


For the vinaigrette:

1 tbsp Dijon mustard

1 tbsp red wine vinegar

3 tbsp olive oil

salt and pepper

Cook the peeled potatoes in salted water for about 20 minutes, depending on their size.


In the meantime, wash the endive and spin it dry. Place several leaves on top of each other and cut into thin strips.

Make a vinaigrette with the mustard, vinegar, oil, salt and pepper. Mix the salad and vinaigrette.

Roughly mash the cooked potatoes with a potato masher. Mix in the olive oil; it should not be a fine puree. Arrange the salad on plates and put the mashed potatoes in the middle. Do not mix them together, so that the salad does not collapse too quickly due to the warm mashed potatoes.

Also works very well if you use potatoes with thin, clean skin and do not peel them.


Dress the apple and endive salad with the mustard dressing, let it sit for a short while, then arrange decoratively. Garnish with sprigs of herbs.

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