Читать книгу German Cookbook - Dr. Oetker - Страница 5

Potato salad with mayonnaise

Kartoffelsalat mit Mayonnaise

Often served with hot dogs, cold roast meat or meatballs

4 servings

800 g/1 lb 12 oz waxy potatoes

2 onions

100 g/3 ½ oz gherkins (from the jar)

3 hard-boiled eggs

For the dressing:

6 tbsp mayonnaise

3 tbsp gherkin liquid (from the jar)

1 tbsp medium mustard

salt

freshly ground pepper

Preparation time: 45 minutes, excl. cooling time

Standing time: about 30 minutes

1 Wash the potatoes thoroughly, put in a pan filled with water, cover and boil over medium heat for about 20 minutes.

2 Drain the potatoes, quench in cold water, then drain. Peel the potatoes while they are still warm and cut into slices. Put the slices in a large bowl.

3 Peel and finely chop the onions. Cut the gherkins and shelled eggs into slices.

4 To make the dressing, stir together the mayonnaise, gherkin liquid and mustard. Mix together the ingredients with the cooled sliced potatoes and the dressing. Season with salt and pepper, then leave to stand for at least 30 minutes.

Tips: Garnish the salad with sprigs of parsley, rinsed and patted dry. Delicious with Wiener Sausages.