Potato Salad La Maja
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg potato (s), mostly waxy
- 2 tablespoon salt
- 2 tablespoon stock, grained
- 2 medium onion (s)
- 1 ½ glasses mayonnaise, possibly low-calorie
- 125 ml water
- 2 teaspoons paprika powder, mild
- 2 pinches salt
- 1 pinch black pepper
- 0.5 teaspoon ½ fondor
- 1 teaspoon parsley, finely chopped
- 6 gherkin (s) (cucumber sticks)
- 350 g meat sausae without arlic smoke
- 4 m. Egg (s), hard-boiled
Print Recipe
Pin Recipe Instructions
- First cook potatoes with their skin on for about 20 minutes in salted water (therefore add 2 tablespoons of salt).
- In the meantime, cut the onions and the cucumber sticks into small pieces (you can cut the onions a little smaller than the cucumbers). Also cut the meat sausage into small pieces.
- Now peel, quarter and slice the potatoes.
- Now put the mayonnaise in a sufficiently large bowl.
- Before continuing to mix, first fry the onions in a hot pan until translucent and simmer with the water and the stock for about 2 minutes.
- Put the chopped potatoes in a separate bowl and pour the vegetable stock and onions over it. Mix everything well and let it steep for about 1 hour. Then drain the remaining stock and add the potatoes to the mayonnaise. Now the other ingredients follow, such as spices, cucumber and meat sausage - but not the eggs yet - and then everything is mixed well.
- At the very end, you drape the sliced eggs on top of the salad and sprinkle everything with a little parsley.
- Now you can grill - but it tastes just as good with sausages, etc. Tastes best when you put it in a cool place for one night.
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