Gardener's potato salad

Ingredients for 4 servings:

• 1 ½ kg potatoes, mainly waxy
• 1 m.-large cucumber(s)
• 1 m.-sized apple
• ½ leek(s)
• 200 g sauerkraut
• 2 m.-large carrot(s)
• 3 m.-large gherkins
• ½ jar mayonnaise from Kunella, 125 ml
• ½ jar Salad Cream (Yogurt Salad Cream) from Kunella, 125 ml
• 1 tbsp, heaped mustard, medium hot (Bautzner mustard)
• e.g. salt and pepper
• n. B. sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 50 minutes

GDR recipe from the school kitchen

Boil the potatoes for about 20 minutes, until not too soft. Then peel and set aside. Peel the cucumber into strips, grate it, and season lightly with salt. Peel and grate the carrots. Quarter the apple, peel it, remove the core, and grate the apple. Grate the gherkins in the same way. Cut the potatoes into not-too-thick slices. Cut the leek into wafer-thin rings. Squeeze the sauerkraut dry and chop it. Squeeze the cucumbers well as well. Mix everything together well and season with salt, pepper, and sugar. Let it marinate in the refrigerator for 3 hours and serve garnished with herbs. This is how we served potato salad in our school lunches in the 1980s. Throughout the years, we traditionally had Vienna sausages as a side dish.