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Düsseldorf potato salad

updated

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Ingredients for 2 servings:

  • 600 g potatoes, boiled
  • 1 bell pepper(s), red
  • 1 cucumber(s)
  • ½ bunch of spring onions
  • 2 tbsp mustard
  • 2 tbsp sour cream
  • 4 tbsp sour cream
  • 4 tbsp vinegar (herb vinegar)
  • 1 tsp sugar
  • salt and pepper
  • Sweetener, a few drops

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

light version for potato salad, suitable for WW

Slice the potatoes, dice the bell peppers and cucumber, and slice the spring onions. Place everything in a bowl. For the dressing, combine the mustard, sour cream, vinegar, and sugar, and season with salt, pepper, and sweetener. Pour the dressing over the salad and let it sit for about 1 hour. Season the potato salad to taste and serve sprinkled with pepper or chives. Serves 6 for WWlers.

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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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