North German Potato Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 kg potato (s), waxy
- 1 glass mayonnaise (fat content to taste)
- 1 jar pickled cucumber (s), small
- 1 large onion (s)
- salt and pepper
- 1 pinch (s) sugar
- 1 tablespoon tomato paste
- 0.5 ½ bunch parsley, chopped or 3 tablespoon dried
- 2 tablespoon mustard
Print Recipe
Pin Recipe Instructions
- Boil the potatoes in their skins, mix large and small ones. Then the little ones are a little softer afterwards!
- Dice the onion, sauté in plenty of oil until translucent and transfer to a large bowl. Put the mayonnaise with salt, pepper, parsley and a good dash of cucumber water, a pinch of sugar, mustard and tomato paste in the bowl and stir everything well. Can be a little liquid, the potatoes will soak up everything afterwards. Cut the cucumbers into very small pieces and add them, amount to taste, I always put almost the entire glass in!
- Peel the cooled potatoes, cut them into thin slices and add them to the bowl. It doesn`t matter if the small potatoes disintegrate, that`s a good thing! Mix everything together carefully.
- If the salad is to be eaten straight away, add to taste! It`s even better if it can steep in the refrigerator for one night. Then season to taste before serving.
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