Summary

Ingredients

• 1.1 kg potato (s), waxy, peeled and diced
• 75 g celery, diced
• 75 g red pepper (s), diced
• 50 g pickles, diced
• 250 g mayonnaise
• salt and pepper
• 1 onion (s), red, finely diced
• 4 egg (s), cooked, quartered
• 1 teaspoon, heaped mustard (Dijon mustard)
• 1 tablespoon vinegar (red wine vinegar)

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Instructions

1. Put the potato cubes and 1 teaspoon salt in a saucepan, fill up with cold water and cook for 10 minutes. Drain, drain, transfer to a bowl. Add celery, paprika and cucumber cubes, red onion and eggs and mix everything well. Mix the mayonnaise with the mustard and vinegar in a small bowl, season with salt and pepper and carefully fold into the salad. Cover and let stand in the refrigerator for 3 - 4 hours. Serve the salad at room temperature.