Rissoles with potato salad

Rissoles with potato salad combines juicy beef patties with a creamy potato mix, featuring fresh herbs and tangy flavors. This dish is ideal for family meals or casual gatherings.

20 Dec 2025
Cook time 30 min
Prep time 85 min

Ingredients:

1/3 cup olive oil
1/2 red onion
18 oz ground beef (80/20%)
1/2 cup bread crumbs
2 tbsp fresh parsley
1 tbsp worcestershire sauce
1 egg
4 potatoes
1 tbsp vinegar
1 tsp mustard
1 cup sour cream
2 tbsp spearmint

Rissoles with potato salad is a delightful and satisfying meal that combines juicy, flavorful beef patties with a refreshing and creamy potato salad. This dish is perfect for family gatherings, barbecues, or a comforting dinner at home. The use of fresh herbs, tangy mustard, and sour cream in the potato salad pairs beautifully with the savory rissoles, creating a balanced and delicious plate.

Instructions:

1. Prepare the Potato Salad:
1. Peel and cut the potatoes into bite-sized cubes.
2. Place the potatoes in a large pot, cover with water, and bring to a boil over high heat. Cook until the potatoes are tender when pierced with a fork, about 10-15 minutes. Drain and allow to cool.
3. In a large mixing bowl, combine 1 tablespoon of vinegar, 1 teaspoon of mustard, and 1 cup of sour cream. Mix well to combine.
4. Add the cooled potatoes to the dressing along with 2 tablespoons of chopped fresh parsley. Gently toss to coat the potatoes evenly. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

2. Prepare the Rissoles:
1. In a large bowl, combine 18 oz of ground beef, 1/2 cup of bread crumbs, 2 tablespoons of chopped fresh parsley, 1 tablespoon of Worcestershire sauce, and 1 beaten egg. Mix until all ingredients are well combined.
2. Divide the mixture into equal portions and shape each portion into a patty, about 2-3 inches in diameter.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped 1/2 red onion and cook until soft, about 5 minutes.
4. Add the rissoles to the skillet and cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. If the skillet becomes dry, add more olive oil as needed.

3. Serve:
1. Arrange the rissoles on a platter with the potato salad on the side.
2. Garnish with additional parsley if desired.
3. Enjoy your delicious Rissoles with Potato Salad!

Rissoles with potato salad is a harmonious blend of savory and refreshing flavors, making it a versatile and beloved meal. Whether you're serving it at a family feast or a casual dinner, the combination of juicy rissoles and creamy potato salad is sure to impress. Enjoy this recipe with your loved ones and savor the delightful contrast of textures and tastes.

Rissoles with potato salad FAQ:

What is the cooking time for the rissoles?

The rissoles should be cooked for about 4-5 minutes on each side in a skillet over medium heat. Ensure they are golden brown and cooked through.

Can I use ground turkey or chicken instead of ground beef?

Yes, you can substitute ground turkey or chicken for the ground beef. Keep in mind that the cooking time may vary slightly, so ensure the internal temperature reaches 165°F (75°C).

How should I store leftover rissoles and potato salad?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat the rissoles in a skillet or microwave until heated through.

What type of potatoes work best for the potato salad?

Waxy potatoes, such as red or Yukon gold, work best for potato salad because they hold their shape well after cooking, making for a better texture in the salad.

Can I make the potato salad ahead of time?

Yes, you can make the potato salad ahead of time. It can be prepared a day in advance and refrigerated until you're ready to serve, allowing the flavors to meld.

Tips:

- Make sure to finely chop the red onion and parsley for the rissoles to ensure even distribution and flavor in each bite.

- Chill the potato salad in the fridge for at least an hour before serving to allow the flavors to meld together.

- For extra flavor, try using homemade bread crumbs or adding a pinch of your favorite spices to the rissole mixture.

- When forming the rissoles, wet your hands slightly to prevent the mixture from sticking and to achieve a uniform shape.

- Consider boiling the potatoes with their skins on to retain nutrients and then peeling them once they're cooked and cooled.

Nutrition per serving

4 Servings
Calories 670kcal
Protein 30g
Carbohydrates 50g
Fiber 5g
Sugar 6g
Fat 60g

Rissoles with potato salad