Potato Salad with Prétexte Sauce and Capers

Total Time: 40 minutes

Preparation: 15 minutes

Cooking: 25 minutes


  • 8 medium-sized potatoes
  • 1 cucumber
  • 4 eggs
  • 1 red onion
  • 600 g haricots princesse (green beans)
  • 8 tbsp thick Pretexte culinary cream
  • 2 tbsp chopped curly parsley
  • 60 g chopped capers
  • A few sprigs of chives or spring onions
  • ¼ lemon
  • Fresh dill
  • Salt and pepper


  1. Cook the potatoes for about 15 minutes in a pot of salted water.
  2. Slice the potatoes into approximately 1 cm thick slices.
  3. Heat oil in a frying pan and fry the potatoes for about ten minutes until golden brown. Season with salt, pepper, dill, and drizzle with lemon juice.
  4. Cook the haricots princesse in boiling salted water for 6 minutes.
  5. Boil the eggs for 8 to 10 minutes until hard-boiled.
  6. Slice the cucumber.
  7. Finely chop the red onion.
  8. Peel the hard-boiled eggs and cut them in half.
  9. Mix the parsley, capers, Pretexte culinary cream, and chives. Season with salt and pepper.
  10. Divide all the ingredients among 4 plates, pour the dressing over them, and garnish with some dill.