Summary

Ingredients

• 1 ½ kg potato (s), waxy, preferably the same thickness
• 150 ml meat stock, hot
• 4 tablespoon white wine vinegar
• salt
• Pepper, freshly ground
• 500 g peas, (frozen)
• 2 cans corn, (85g drained weight each)
• 2 medium onion (s)
• 6 medium pickled cucumber (s)
• 6 tablespoon mayonnaise, (50% fat)
• 300 g natural yourt
• 2 teaspoons mustard, medium hot
• some cucumber liquid, (pickle jar)

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Instructions

1. Wash the potatoes thoroughly, bring to the boil covered with water, cover and cook for approx. 25 minutes (increase the cooking time depending on the thickness of the potatoes). Drain the potatoes, rinse with cold water, drain, peel, cut into slices and place in a bowl.
2. Mix the broth with vinegar, salt and pepper, mix with the potato slices, let it steep (at least 15 minutes).
3. Cook the peas in boiling salted water for 3-5 minutes, place in a sieve, rinse with ice-cold water, drain and let cool (you can also replace frozen peas with canned goods, then of course there is no need to boil). Drain the corn.
4. Peel and dice the onions, cut the cucumber into slices and mix the vegetable ingredients (corn, peas, onions, cucumbers) with the potatoes.
5. Mix the mayonnaise with the yoghurt and mustard, season with salt and pepper. Mix the salad ingredients with the sauce, refrigerate for at least 30 minutes and let it steep. Before serving, season again with salt, pepper and cucumber liquid.
6. Tip: If you plan accordingly, you can boil the potatoes the day before, chill them in cold water and keep them in a cool place overnight. They can then be easily peeled and sliced more easily without burning your fingers.