Potato salad with tomatoes, eggs and salt – dill – cucumbers

Ingredients for 6 servings:

• 2 kg potatoes
• 1 jar pickled gherkins with dill, large
• 4 large tomatoes
• 6 eggs, hard-boiled
• 400 ml yogurt salad cream
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

American potato salad

My grandmother always used the name American potato salad. I have no idea where that came from, but since she’s from Hesse (Frankfurt area), it must have something to do with the occupation. Prepare what she calls “salt pieces” from the potatoes. Peel them and cut them into pieces about 1x1x2cm in size. As befits a post-war recipe, the cooking method is energy-efficient, so simply prick the eggs and add them to the potato water. The tomatoes also end up in the cooking water, albeit briefly, to make them easier to peel. Anyway, dice the peeled tomatoes and cucumbers and place them in a suitably sized salad bowl. Add about 1 1/2 jars of salad cream and a little of the cucumber water. Remove the eggs from the potato water and rinse them. Drain the potatoes (preferably in a colander) and let them drain/cool slightly. Peel and slice the eggs. Add the potatoes to the bowl and mix with the contents. Be careful not to make everything mushy. Tip: Add the eggs at the very end, so there’s a better chance they’ll stay somewhat intact. Add a little more salt if needed, and you’re done.