Light Potato Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), waxy
- 1 large onion (s)
- 125 ml vegetable stock
- 60 ml vinegar (herb vinegar)
- 2 teaspoons sugar
- salt
- Pepper, whiter
- 1 tablespoon mayonnaise
- 150 g sour cream
- 0.5 teaspoon ½ mustard, hotter
- 2 tablespoon lemon juice
- 200 g canned corn kernels
- 150 g peas, (fresh or frozen)
- 1 red pepper (s)
- dill
- Parsley, smooth
Print Recipe
Pin Recipe Instructions
- Boil the potatoes with the skin on, peel and finely dice the onions and bring to the boil with the stock, vinegar, sugar, salt and pepper, peel the potatoes, cut into slices and pour the vinegar stock over them, let them steep for about 1 hour, clean the peppers and Cut into small cubes, pour off the corn kernels, if the peas are still frozen, briefly pour hot water over them, finely chop the herbs, make a dressing from mayonnaise, sour cream, mustard, lemon juice and remaining sugar, mix all ingredients together thoroughly.
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