Israeli potato salad

Ingredients for 6 servings:

• 12 medium-sized potatoes, waxy
• 5 medium-sized eggs, hard-boiled
• 1 large beefsteak tomato(s), very ripe
• 5 m.-large pickled gherkins, pickled with dill
• 2 tbsp cucumber water
• ½ lemon(s), juice
• 300 g mayonnaise
• 1 tsp, heaped mustard
• 10 g dill, finely chopped, can be with stems
• e.g. salt and pepper

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 1 hour 20 minutes

the slightly different potato salad

It’s best to boil the potatoes the day before until they’re soft. Drain the water, let the potatoes evaporate, let them cool slightly, and then peel them. Place them in a large, lidded bowl and refrigerate overnight. Hard-boil the eggs. Chill and peel them the next day so the skins come off more easily. The next day, have a large, lidded bowl ready and add each of the prepared ingredients. Cut the peeled potatoes into small cubes. Wash the tomatoes, remove the stems, and cut them into very small cubes, including the seeds. Peel the eggs and remove any remaining skin. Use an egg slicer to slice them, then cut them into small cubes, one on the left and one on the right. Cut the cucumbers into very small cubes. Put all the dressing ingredients in another bowl and mix with a small whisk. Pour over the salad and mix well. Taste and season to taste. You need more pepper than salt, because the cucumbers, mustard, and mayonnaise are already salted. Chill and serve with Israeli schnitzel or sausages or something similar.