Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 3 hrs |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 350 g jacket potato (s), waxy
- 125 g sour cream
- 70 g natural yourt
- 1 teaspoon, heaped mustard, medium hot, e.g. Bautzen mustard
- 1 teaspoon, heaped horseradish, freshly grated
- 75 g cucumber (s), cut into small cubes
- 2 egg (s), hard-boiled
- 1 tomato (s), approx. 75 g
- 75 g onion (s), cut into fine strips
- 75 g carrot (s), cut into fine strips
- 75 g red pepper (s), cut into strips
- 75 g apple, diced
- 1 tablespoon parsley, chopped
- 1 tablespoon dill, finely chopped
- salt and pepper
- Sugar for seasoning
Print Recipe
Pin Recipe Instructions
- Cook the jacket potatoes for approx. 20 minutes until soft. Remove the peel and refrigerate.
- Mix the sour cream, yogurt, mustard, horseradish, dill and parsley. Fold in the cucumber, carrots, apple, onion and bell pepper. Halve the tomato and eggs, cut into slices and mix in. Season to taste with salt, pepper and sugar.
- Cut the cold potatoes into thin slices and fold in. Let it soak for at least 2 hours, even better overnight.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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