Summary

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

Print Recipe Pin Recipe

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.