Saxon Potato Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 ½ kg potato (s), small (floury)
- 0.5 ½ bell pepper (s), red and yellow
- 1 glass cucumber (s), sour (Spreewald)
- 1 large onion (s)
- 0.5 ½ cucumber (s), fresh
- salt and pepper
- 0.5 ½ glass Miracel Whip
- 1 cup crème fraîche
- 1 bunch fresh dill
- Caraway seed
Print Recipe
Pin Recipe Instructions
- Wash the potatoes, brush them off and cook them with salted water and a teaspoon of caraway seeds, drain and rinse in cold water. Then pour it wide and let it get really cold.
- In the meantime, dice the onions, bell peppers, pickles and cucumber and place in a large bowl. Wash the dill and shake dry, then cut into small pieces with kitchen scissors and also add to the bowl.
- Peel the potatoes and cut them into slices with the egg cutter, turn them over and cut again (then there are pens) and then cut them in half or thirds again with the knife (depending on the size of the potatoes) and add to the bowl. It gets even smaller when you stir it by itself.
- Add 1/2 glass of Miracel and a mug of creme fraiche and a large sip of the cucumber broth and then stir well and season with salt and freshly ground pepper. If the salad is still too dry, add the 2nd cup of creme fraiche or part of it and possibly cucumber broth. (But be careful, it`s salted)
- If you like, you can add a small, bitter apple in cubes.
- Let it steep in the refrigerator for at least 2 hours.
- This salad should not be missing at any party or barbecue.
- The quantities are to be enjoyed with caution, I always do it freehand and actually have no quantities.
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