John Myers
Ingredients for 4 servings:
- 800 g potatoes, waxy
- 1 onion(s)
- 20 cucumbers (gherkins)
- 1 apple
- 3 eggs, hard boiled
- 100 g mayonnaise
- 100 g Miracle Whip
- 100 g natural yogurt
- Parsley, curly, finely chopped
- salt and pepper
- Paprika powder
- chili powder
- Condensed milk
- Milk
- Oil (safflower oil)
- Balsamic vinegar, white or herb vinegar
Instructions
Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes
Peel the potatoes and cut into roughly equal-sized pieces, then cook until not too soft; a little bit of bite is okay. Chop the onion very finely, and also finely chop the gherkins and apple. Hard-boil the eggs, rinse them, peel them, and chop them crisscross in an egg slicer. Put a little safflower oil in a bowl and add about 100g each of mayonnaise, Miracle Whip, and/or yogurt and mix. Add a little condensed milk and milk to thin the mixture, then season to taste with the spices and 2 tablespoons of vinegar. Fold in the onion, eggs, gherkins, and apple pieces and season again, then thin with a little gherkin brine (but without the dill, mustard seeds, etc.). Allow the cooked potatoes to cool completely, perhaps spreading them out evenly. Then cut them into smaller cubes. Sprinkle with parsley and fold into the dressing. Season again with spices and perhaps more vinegar and oil, and let it sit for at least 2 hours. For garnish, drape a few egg slices and radishes over the top. The potato salad also tastes good slightly warm.
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