Summary

Ingredients

• 2 kg potato (s), Belana variety
• 1 cucumber (s)
• 1 onion (s)

For the dressing:

• 2 egg yolks
• 1 tablespoon mustard
• 200 ml vegetable oil, but no olive oil
• 1 teaspoon balsamic vinegar, light, or another vinegar, the pickle water from pickled cucumbers also works
• 0.5 ½ cup sour cream
• salt and pepper
• 1 pinch (s) cayenne pepper
• sugar

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Instructions

1. Peel the potatoes and cook them in salted water. If you like, you can also make jacket potatoes. The Belana variety is best for this potato salad because of its taste and texture. Peel the cucumbers, slice them thinly, season with salt and let the water steep.
2. Separate 2 egg yolks into a bowl, the egg white can go away. Add a good tablespoon of mustard to the egg yolks and stir. Slowly add the oil and whisk with a whisk. The oil must not be added too quickly, otherwise the egg yolk will curdle. Add a teaspoon of vinegar and half a cup of sour cream and stir again. Add salt, pepper and sugar - more sugar than pepper and salt - and season to taste.
3. Finely chop the onion and cut the boiled potatoes into bite-sized pieces. Squeeze the cucumber slices with your hands. Layer and stir the potatoes with the mayonnaise, onions and cucumber slices. It`s best to make the salad the day before and put it in the fridge overnight. So it can pull through and it tastes even better.
4. If the potato salad is too runny after steeping, simply boil a couple more potatoes and add them. If it is too thick, mix the sour cream with a beaker of water and add and stir. Season if necessary.