John Myers
Ingredients for 3 servings:
- 750 g potatoes
- 4 pickled gherkins with dill (Spreewald gherkins)
- 7 tomatoes, dried in oil
- 1 small onion(s), red
- 4 tbsp, heaped mayonnaise
- 1 tbsp, heaped mustard, medium hot
- 1 tsp pepper
- 10 tbsp water, warm
- 1 tsp broth, granulated
- 1 clove(s) garlic
- 3 eggs, optional
Instructions
Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 45 minutes
very spicy
Peel and dice the potatoes, cook until tender, drain, and let cool. In the meantime, finely chop the sun-dried tomatoes and pickled cucumbers, peel and finely chop the onion, and mix them with the warm water, broth, pepper, mayo, and mustard in a salad bowl, along with the crushed garlic clove. Mix the cooled potatoes with the sauce and let it sit overnight. If you have any leftover eggs, you can cook them and dice them and mix them into the salad. Thanks to the pickled cucumbers, this salad doesn’t need any additional salt!
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