Potato Salad from Thuringian Forest
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg potato (s), small
- 500 g sour cream (20%)
- 2 onions)
- 1 glass pickled cucumber (Spreewald style)
- 1 packet herbs, mixed, frozen (dill, chives, parsley or 8 herbs)
- 3 tablespoon vegetable oil
- 2 tablespoon lemon juice
- pepper
- salt
Print Recipe
Pin Recipe Instructions
- Boil the potatoes unpeeled and then peel them.
- While the potatoes are cooking, the onions can be peeled and cut into small pieces. Also cut the Spreewald cucumber into small pieces. Put both in a salad bowl and mix together. Add the sour cream and oil. You can season to taste with lemon juice, herbs, salt and pepper.
- As soon as the potatoes are cooked and peeled, cut into bite-sized slices and add to the other ingredients in the bowl. If necessary, season again.
- Tip: The salad tastes best when it is still warm.
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