Meat, Busy evenings
Cold roast pork with mustard potato salad
Cold roast pork with mustard potato salad serves 4, takes 30 minutes, is very easy to make, and costs about €2.20 per person. The trick is to splash the warm potatoes with vinegar and hot broth before adding the oil, so they soak up all the seasoning.
No oven tonight, we're serving yesterday's roast pork in thin slices with a mustard potato salad.
- Total time
- 30 min
- Difficulty
- Very easy
- Cost per person
- €2.20
- Calories per person
- 600 kcalcalculated by Kiloach, your weight coach
- Season
- Spring, Summer
This dish plays on a simple contrast, firm cold meat against warm, soft potatoes, tied together by a mustard dressing with just enough bite. Cornichons and shallots add crunch, chives bring freshness and color. Nothing here needs to be piping hot, everything is served at room temperature, which makes it a relaxed, generous meal.
It's the kind of recipe that saves a spring or summer evening when it's too warm to turn on the oven, or the day after a Sunday roast when you have leftover pork. Mon Chou suggests it for exactly that reason, turning leftovers into a real meal. It's easy to prep ahead, too, which makes it a good pick for a picnic or a relaxed lunch on the terrace.
The ingredients
Butcher
- Leftover roast pork, cooked the day before 600 g
Fruits and vegetables
- Waxy potatoes 1 kg
- Shallots 2
- Chives 1 bunch
Pantry
- Cornichonsoften in the pantry 6
- Dijon mustardoften in the pantry 2 tbsp
- Wine vinegaroften in the pantry 3 tbsp
- Sunflower oiloften in the pantry 5 tbsp
- Chicken brothoften in the pantry 10 cl
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Allergens Mustard
The step by step recipe
-
Cook the potatoes whole in their skins in salted water, then peel them and cut them into thick rounds. 20 min
Peel them while still warm using a kitchen towel, that way they won't burn your fingers.
-
Drizzle them with vinegar and hot broth, and let them soak it up.
The broth gives the salad a soft, moist texture, that's the secret to a bistro style potato salad.
-
Whisk the mustard with the oil, salt, and pepper, then add the chopped shallots and sliced cornichons.
Whisk the mustard with the vinegar first for a dressing that holds together.
-
Gently mix the potatoes with the dressing and the chives.
Turn the potatoes with a spatula rather than a spoon, the rounds will stay whole.
-
Slice the roast pork thinly and serve it with the potato salad.
Take the roast out of the fridge twenty minutes before serving, the meat tastes better at room temperature.
Our tips to get it right
- Pick a waxy potato variety like Charlotte or Yukon Gold, they hold their shape in slices instead of falling apart in the salad.
- Make the potato salad a few hours ahead of time, it actually tastes better once the flavors have had time to settle.
- If the roast pork seems a bit dry, brush the slices with a little oil or extra mustard dressing before serving.
The variations
- Swap the roast pork for cold roast chicken for a milder version.
- For a vegetarian version, skip the pork and serve the potato salad with hard boiled eggs and fresh goat cheese.
- For kids, go easy on the mustard in the dressing and serve some of the potatoes plain with just a drizzle of oil.
What to serve it with
- A crisp green salad
- Toasted country bread
- A glass of dry cider
Storage
The potato salad keeps for 2 days in the fridge in a sealed container, and the sliced roast pork keeps for 2 to 3 days separately. This dish doesn't freeze well, neither the salad nor the meat keep their texture after freezing. Serve everything cold or at room temperature, no reheating needed.
Questions about this dish
Can I make this with freshly cooked roast pork instead of leftovers?
Yes, just let it cool completely before slicing, or the slices will tear. The flavor will be a bit different without the overnight rest, but the recipe still works well.
What kind of mustard works best for the dressing?
Classic Dijon mustard gives the right balance of sharpness and smoothness. Whole grain mustard also works and adds a bit more texture.
Can I make the potato salad the day before?
Yes, it's actually recommended, the flavors get better with time. Just add the fresh chives right before serving so they keep their color.
Why pour hot broth over the potatoes?
The hot broth soaks into the warm potatoes and makes them soft and moist from the inside. That's what gives this salad its classic bistro style texture.
How long does it take to make a cold roast pork with mustard potato salad?
Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.
How many calories are in a cold roast pork with mustard potato salad?
About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a cold roast pork with mustard potato salad cost?
About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains mustard. Always check the labels of the products you buy.
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