John Myers
Potato Salad in Light Marinade
The perfect potato salad in light marinade recipe with a picture and simple step-by-step instructions.
For the light marinade:
- 750 g Jacket potatoes from the previous day
- 200 g Meat sausage
- 5 Gherkins pickles
- 150 g Yogurt greek
- 100 ml Cream
- 50 g Mayonnaise
- 3 tablespoon Sud from the pickles
- 1 half a teaspoon Salt
- 1 half a teaspoon Extra fine sugar
- 1 quarter teaspoon Pepper
- Boil the eggs hard for 10 minutes, rinse and let cool.
- Peel the potatoes from the day before and cut into fine cubes; Finely dice the meat sausage and gherkins and put everything in a bowl.
- For the marinade, mix all the ingredients together, season with pepper, salt and sugar, pour over the diced ingredients and fold in gently. Peel the eggs, which have now cooled down, dice them finely (I do that with the egg cutter) and mix them with the potato salad.
- Cover and let it steep in the fridge (preferably overnight), then season again … hmmmm, and enjoy!
- Bon appetit !!
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