Summary

Ingredients

• 1 ½ kg potato (s)
• 4 egg (s)
• 1 bunch radishes
• 1 cucumber (s)
• 10 small pickles, pickles
• 5 tablespoon cucumber liquid
• 1 tablespoon vinegar
• 1 teaspoon mustard
• 2 teaspoons salt
• 0.5 teaspoon ½ pepper
• 150 g salad, (meat salad)
• 150 g yourt
• 5 spring onion (s)
• 0.5 teaspoon ½ paprika powder

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Instructions

1. Cook the potatoes in their skins in a large saucepan until cooked.
2. Drain the water and let the potatoes cool.
3. Also boil the eggs hard and let them cool.
4. In the meantime, cut the cucumber into small pieces (I quarter the cucumber and then cut off fine slices or pieces)
5. Remove the roots and leaves from the radishes and wash them.
6. Then cut them into very fine slices. (If the radishes are very large, cut them in half and then finely).
7. Also cut the pickles into fine slices. (If these are also too big, just cut in half and then cut finely).
8. Remove the spring onions from the roots, halve and cut very finely.
9. Now put everything in a very large bowl and season with salt, pepper and paprika. Add vinegar and cucumber water.
10. Also add the meat salad, mustard and yoghurt and stir everything vigorously.
11. Now that the potatoes have cooled down, peel them and cut them in half.
12. Now cut the halved potatoes into slices that are not too thick and place in the bowl.
13. Also remove the eggs from the shell and cut in half.
14. Also cut into slices that are not too thick and add to the bowl.
15. Now stir everything very carefully and let it steep for at least 1 hour. (Best place covered in a cool place)
16. After steeping, stir again and season to taste. If necessary, season again.
17. If you like, you can let the potato salad stand overnight, but we like it fresh ourselves.
18. It can also be seasoned as desired.
19. The yoghurt and cucumber water give it a certain flavor and is not as high in calories as the salads that are prepared with pure mayonnaise.