John Myers
Grilled Potato Salad
The perfect grilled potato salad recipe with a picture and simple step-by-step instructions.
- 750 g Potatoes waxy, peeled from the day before
- 1 piece Fresh cucumber
- 1 bunch Radishes fresh
- 250 g Feta cheese cubes (herbs / paprika cubes)
- 200 g Sour cream
- 75 ml Sweet cream
- 6 piece Small garlic, finely chopped
- 1 pinch Sea salt from the mill
- 1 pinch Black pepper from the mill
- 1 pinch Vegetable seasoning own production see my KB
- 1 piece Fresh lime, the juice from it and some zest to taste
- Dice the potatoes. Peel and core the cucumber and cut into small pieces. Wash the radishes and cut into slices.
- Put everything together with the potato cubes and the feta cheese cubes in a bowl and mix carefully.
- Beat the sour cream together with the cream until smooth. Fold in the garlic. To taste with lime (juice and zest), the spices, and if you like, add sugar to taste.
- Pour the dressing over the salad and let everything sit for about 30 minutes. Then mix everything again lightly and season to taste.
- We usually eat this salad with grilled steaks (see last picture) or coarse sausages.
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