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Cheri's potato salad with smoked salmon

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Ingredients for 8 servings:

  • 800 g potatoes
  • 4 eggs
  • 200 g smoked salmon, chopped
  • 100 g gherkins
  • 50 ml cucumber water from the gherkins
  • 25 g mustard
  • 120 g mayonnaise
  • 10 ml apple cider vinegar
  • 30 ml rapeseed oil
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cook peeled potatoes in salted water, then dice and let cool. Hard-boil the eggs, peel, chop, and let cool. Combine the pickle juice, mustard, vinegar, oil, and mayonnaise and mix with the chopped gherkins and smoked salmon. Let the mixture sit for a while while the potatoes and eggs cool. Finally, mix everything together. Season the salad with salt and pepper, if desired. It’s delicious as prepared, but it can also be refrigerated for up to two days.

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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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