Curry potato salad

Ingredients for 6 servings:

• 2 ½ kg potatoes, waxy
• 500 ml mayonnaise
• 250 ml tartar sauce
• 180 g gherkins
• 100 ml cucumber water
• 2 m.-large carrot(s)
• ⅛ celeriac
• 1 onion(s)
• 1 apple
• 3 tbsp, leveled mustard
• 2 tsp, heaped curry powder
• 2 cl Maggi
• 1 tsp, levelled sugar
• 2 pinches of salt
• 2 pinches of pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

A spicy salad for barbecues and more.

First, peel the potatoes, boil them, and let them cool. Drain the gherkins, reserving the pickle liquid along with the spices, and place them in a bowl. Mix the mayonnaise, remoulade, Maggi, mustard, curry, pepper, sugar, and salt well. Peel the apples, carrots, and celery and cut them into small pieces. Peel the onions and chop them into slightly smaller pieces. Cut the gherkins into very small pieces. Add all five ingredients to the mixed mixture and stir in. Cut the cooled potatoes into pieces and place them in a bowl for serving the salad. Pour the mixed sauce over the potatoes and stir in carefully. The potato salad tastes better if it can chill for at least one night. Only then add more seasoning if necessary. It is suitable as a side dish for barbecues, but also as a main course.