Potato Salad with Tomatoes, Eggs and Salt – Dill – Cucumber

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Salad
Cuisine European
Servings (Default: 6)

Ingredients

  • 2 kg potato (s)
  • 1 jar pickled cucumber (s) with dill, large
  • 4 large tomato (s)
  • 6 hard-boiled egg (s)
  • 400 ml yoghurt salad cream
  • salt
Potato Salad with Tomatoes, Eggs and Salt – Dill – Cucumber
Potato Salad with Tomatoes, Eggs and Salt – Dill – Cucumber

Instructions

  1. My grandmother always used the name American Potato Salad, I have no idea where it comes from - but since she comes from Hesse (Frankfurt area), it is certainly related to the occupation.
  2. Prepare so-called pieces of salt from the potatoes, i.e. peel and cut into pieces approx. 1x1x2cm.
  3. As befits a post-war recipe, the cooking is energy-saving, so simply poke the eggs and add them to the potato water.
  4. Likewise, if only briefly, the tomatoes end up in the cooking water - then they are easier to peel off.
  5. In any case, the peeled tomatoes and the cucumbers are also diced and placed in a correspondingly large salad bowl. Add about 1 1/2 glasses of salad cream and a little of the cucumber water.
  6. Remove the eggs from the potato water, rinse. Drain the potatoes (preferably in a colander) and drain / let them cool down a little.
  7. Peel the eggs and cut them into slices.
  8. Put the potatoes in the bowl and mix with the contents. Be careful not to muddle everything up.
  9. Tip: Only add the eggs at the very end, then there is a greater chance that they will stay halfway whole.
  10. Maybe add a little salt, done.

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