John Myers
Ingredients for 4 servings:
- 800 g potatoes, waxy
- ¼ tsp vegetable stock powder
- 100 ml water, hot
- 4 eggs, size M
- 1 jar Cornichon(s), approx. 330 ml
- 5 stalks of parsley
- 150 g salad mayonnaise
- salt and pepper
- Sugar
- 2 tbsp fruit vinegar
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes
delicious with mayonnaise and eggs
Boil the potatoes, peel them, and dice them. Mix together the water and stock powder. Pour the mixture over the diced potatoes and let cool. Hard-boil the eggs. Drain the gherkins and reserve the pickle juice. Finely chop the cucumbers. Wash the parsley, pick off the leaves, and chop them. Cool the eggs and chop them as well. Mix the mayonnaise with about 6 tablespoons of the pickle juice until smooth. Season everything with salt, pepper, sugar, and vinegar. Mix the potatoes, gherkins, and parsley with the dressing. Fold in the eggs. Let the potato salad stand for 1 hour. It goes wonderfully with frankfurters, fish sticks, or fried fish!
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