Summary

Ingredients

• 800 g potato (s)
• 1 medium onion (s)
• 200 g crème fraîche, normal or liht
• 0.5 ½ glass pickled cucumber (s), 360 g net
• Salt and pepper
• 3 medium tomato (s)
• 0.5 ½ cucumber (s)

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Instructions

1. Boil the potatoes in their skins and let them cool.
2. Peel the potatoes and, depending on the size, cut them in half and cut into slices in a bowl. Then add the diced pickles and the onion. Add the tomato and pickles in small slices, season with salt and pepper.
3. Put the crème fraîche in a sealable container, e.g. for salad dressing, and add about half of the cucumber broth. Close the container and shake well so that there is a homogeneous mass. Add to the potatoes and mix well. Don`t worry if it looks liquid, the potatoes will still absorb some of the liquid.
4. Chill the salad for about 2-3 hours and let it steep, mix again before serving.
5. Goes well with fish, schnitzels, sausages or for grilling.
6. Tip:
7. You can leave out tomatoes and cucumber, but the salad tastes very fresh for grilling.
8. You can cook the potatoes the day before.