Summary

Ingredients

• 1 kg potato (s)
• 2 cucumber (s)
• 3 egg (s), hard-boiled
• 2 medium onion (s)
• 300 g tartar sauce
• 1 teaspoon marjoram, dried
• nutmeg
• pepper
• salt
• 1 bunch chives

Print Recipe Pin Recipe

Instructions

1. Cook the potatoes in their skins, drain them and let them evaporate in the pot with the lid closed.
2. Peel and slice the cucumbers (when the cucumbers are in season, I leave the peel on), mix some salt into the cucumbers and let it steep for about 10 minutes.
3. Peel the onions, cut in half and thinly slice or slice them.
4. Season the tartar sauce with salt, pepper, marjoram and nutmeg to taste. Salt a little stronger, as the potatoes swallow a lot of salt.
5. Lightly squeeze the sliced cucumber with your hands so that the lettuce does not draw too much water afterwards. Slice two of the eggs, peel and slice the potatoes. Mix the potatoes, cucumber, eggs and onions with the tartar sauce.
6. Season again to taste and finally fold in the chopped chives.
7. The leftover egg is used for decoration.
8. You can serve the salad lukewarm, then mix all the ingredients and only finally fold in the warm potatoes. Or chilled (preferably let it steep overnight).