Festive North German Style Potato Salad from Fiefhusen

Summary

Ingredients

Ingredients for the salad

• 500 g jacket potato (s), waxy, peeled and cut into bite-sized cubes
• 100 g celeriac, cooked firm to the bite and diced medium-fine
• 1 large onion (s), roughly diced (approx. 00 g)
• 3 hard-boiled egg (s), roughly diced
• 50 g bacon, fat, diced medium-fine
• 1 pickle (s), diced

For the mayonnaise:

• 220 ml rapeseed oil
• 0.5 ½ lemon (s), organic, juice and grated zest
• 1 egg (s)
• 1 tablespoon mustard
• 1 clove garlic, roughly chopped
• 1 tablespoon, leveled sugar
• 0.5 teaspoon ½ sea salt
• 0.25 teaspoon ¼ cayenne pepper

For the set:

• 0.5 ½ bunch parsley, smooth
• Sea salt and pepper, black

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Instructions

1. Boil the potatoes as jacket potatoes in salted water until they are firm to the bite, peel them and let them cool. Then cut into bite-sized cubes. Boil the eggs hard, quench and peel them. Then cut into large cubes. Peel and roughly dice the onion. Cut the pickled cucumber into cubes of a similar size.
2. Dice the bacon and slowly sweat with the onion in the pan over 3/4 heat, turning or swirling frequently until the bacon and onion are nice and translucent and slowly take on a little color. Remove the pan from the fire and add the diced celery, the pickled cucumber and the egg cubes, stir and let it steep.
3. A cylindrical vessel and a hand blender are required for the mayo, the vessel should only be a bit wider than the hand blender. Pour all ingredients according to the list into the container and lower the hand blender to the bottom. Now pull it up slowly at full speed. If the mayo is still a little too runny, just repeat.
4. Put the potato cubes, the sweaty contents of the pan and the mayo in a large mixing bowl and stir thoroughly with the chopped parsley. Leave to marinate at room temperature for half an hour.
5. The potato takes away a lot of flavor and flavor when marinating. Finally season well with sea salt and black pepper.
6. With us this is THE potato salad for Christmas Eve and other festive occasions. In addition, class 1 sausages, fish fillet in beer batter or Wiener Schnitzel great combinations.
7. Tip: always use the stems with the parsley. They have more aroma than the leaves and give a wonderful bite.

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