Potato salad
A American bbq for the galley that copes with rough seas, about 25 min hands-on.
- BBQ
- American
- ⏱ 25 min
- 🌊 Sea tolerance 5/5
- vegetarian
- pescatarian
- gluten-free
- kosher
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Potato600 g (≈ 3 potatos) (150 g (≈ 0.5 potato))
- Mayonnaise60 g (15 g)
- Spring onion / scallion32 g (≈ 2 spring onions) (8 g (≈ 0.5 spring onion))
- Dijon mustard12 g (3 g)
Method
- Boil potato chunks 12–15 minutes; cool.
- Mix mayo, mustard and spring onion.
- Fold through the potatoes.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Eggs, Mustard, Sulphites — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 222
- protein
- 3 g
- fat
- 11 g
- carbs
- 27 g
- sugar
- 2 g
- fibre
- 3 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes