Creamy potato salad, perfect with breaded fish and BBQ

Ingredients for 10 servings:

• 1 ½ kg potatoes, waxy
• 1 tbsp caraway seeds
• 1 pinch(s) nutmeg, freshly grated
• 1 tbsp salt
• 1 m.-large onion(s), white
• ½ snake cucumber(s)
• 200 ml sour cream
• 300 ml salad mayonnaise
• 50 ml cream
• 1 tsp, leveled salt
• 2 tbsp, levelled sugar
• 1 pinch of pepper, freshly ground
• 2 tbsp Worcestershire sauce
• 1 shot of spirit vinegar
• 1 tsp, strained mustard, medium hot
• 1 tbsp dill, fresh, finely chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours

Very popular! My own version and derivative of a well-known German potato salad

Wash the potatoes and cook in salted water with caraway and nutmeg for about 30 minutes (time may vary depending on the size of the potatoes). Check frequently with a fine skewer (for a roulade skewer) to see if the potatoes are tender. It is recommended to use potatoes of the same size as possible to prevent smaller ones from overcooking. Drain the potatoes and let them cool. They are easier to peel when lukewarm. They should be “refrigerator cold” before slicing. Peel the onion and cut into thin half rings. Halve the cucumber lengthwise, remove the seeds, and cut into thin half rings. Mix the remaining ingredients for the sauce together. Make sure the salt and sugar are completely dissolved. Therefore, first mix a dash of vinegar and the Worcestershire sauce together with the salt and sugar. This dissolves faster. Now add the deseeded, finely sliced ​​cucumbers and the onion slices and mix. Cut the cold potatoes into thin slices, if possible, and carefully add them to the sauce to minimize breakage. I add every third sliced ​​potato to the sauce, so always cut them slightly apart. Each potato should be covered with sauce. Let it sit for at least 6 hours. The dressing on its own can taste a bit odd and over-seasoned. It tastes great with the potatoes. If it doesn’t, add a little salt. It goes well with fish fingers, breaded fish, schnitzel, sausages, or anything you can throw on the grill. My best party salad, and it’s always a hit!