John Myers
Ingredients for 4 servings:
- 3 m.-sized potatoes (truffle potatoes, also called Vitelottes)
- 3 m.-sized potatoes, mainly waxy
- 3 eggs
- 2 gherkins
- 2 tbsp cucumber liquid, from the gherkin jar
- 3 tbsp olive oil
- 180 g dressing (olivonaise), e.g. from the organic store)
- 50 ml milk
- n. B. salt and pepper, dried
- e.g. parsley
- 1 m.-sized onion(s)
- 3 cloves garlic
- 1 tsp mustard, medium hot
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 50 minutes
delicious for barbecue evenings
Preheat the oven to 220°C. Boil the eggs until soft-boiled. Meanwhile, prepare the potatoes. Do not peel the potatoes, just trim them. Peel the garlic cloves and cut them in half. Wrap one garlic clove with two salted potatoes and a few drops of olive oil in aluminum foil. Place the aluminum foil packets in the preheated oven and bake for 15-20 minutes, until softened. Meanwhile, dice the onion as small as possible. The smaller the diced onion, the more flavorful the potato salad will be. Cut the pickles into the same way. Place the olive oil in a plastic bowl, add the diced onion and pickle cubes, the pickle juice, the mustard, 2 tablespoons of olive oil, the dried parsley, salt, and pepper to taste. Mix everything together. Finally, add the milk and mix well. Place the plastic bowl in the refrigerator. Remove the potatoes from the oven and open the aluminum foil packets. Don’t throw away the leftover olive oil from the aluminum foil packets; let it cool. Let the potatoes cool, then peel the skins, trimming away any dark spots. Cut the potatoes into bite-sized cubes. Peel the eggs and also cut them into bite-sized cubes. Mix the potatoes and eggs into the basic sauce, then add the cooled olive oil from the aluminum foil packets. Let the salad sit for at least 3 hours; it also tastes good overnight. After sitting, season again with salt and pepper, and stir in a little more milk if the mixture becomes too thick.
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