Rhenish Potato Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 7 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 ½ kg potato (s), medium-sized
- 2 onions)
- 500 ml oil, neutral
- 1 tablespoon mustard
- 1 teaspoon vinegar
- 1 pinch (s) sugar
- salt and pepper
- 5 egg yolks
- 5 pickled cucumber (s)
- some condensed milk
Print Recipe
Pin Recipe Instructions
- Cook potatoes with their skin on the day before. The next day peel and cut into small pieces.
- Only the egg yolks are needed for the mayonnaise; put these in a bowl. Attention! Egg yolks and oil must be at the same temperature, otherwise the mayonnaise will curdle. Put the mustard, the vinegar (neutral taste), a pinch of sugar, salt and pepper in the egg yolks. Mix the whole thing with a whisk. Then pour in the oil in a thin stream while continuing to stir. It has to be thick and thick. Then dilute the mayonnaise with a little canned milk. Season again vigorously with salt and pepper (the sauce must in principle taste slightly too salty, as the potatoes swallow some of it).
- Chop the onions very finely, cut the pickles into pieces of any size or small. Put both in the sauce. The sauce needs to sit in the refrigerator for half an hour.
- Then mix with the potatoes and put in the refrigerator for at least 6 hours. Season again with salt and a little pepper about half an hour before consumption.
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