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potato salad

updated

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Ingredients for 4 servings:

  • 2 kg potatoes, waxy
  • 1 jar mayonnaise
  • 5 eggs
  • 1 large onion(s)
  • 4 gherkins and cucumber juice
  • 200 g sausage (Lyoner)
  • 1 pack of chives
  • 100 g bacon
  • ½ cup whipped cream
  • 5 tsp mustard, medium hot
  • 2 tbsp butter
  • 1 pinch(s) of sugar
  • 3 tsp caraway seeds
  • salt and pepper

Instructions

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

Potato salad with mayonnaise

Boil the potatoes with caraway seeds in salted water for about 20 minutes, let cool, peel, slice, and place in a bowl. While the potatoes are cooking, boil the eggs for 5 minutes and let cool. Dice the onion, bacon, and Lyoner sausage, fry in the butter, and add to the potatoes. Quarter the gherkins lengthwise and finely chop. Slice the eggs with an egg slicer and add to the bowl along with salt, pepper, chives, gherkins, and sugar. Add a splash of gherkin juice, mustard, mayonnaise, and cream, and stir well. Season again with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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