Light potato salad with crème fraîche

Ingredients for 4 servings:

• 800 g potatoes
• 1 m.-sized onion(s)
• 200 g crème fraîche, regular or light
• ½ jar of pickled gherkins, 360 g net
• e.g. salt and pepper
• 3 m.-large tomato(s)
• ½ cucumber(s)

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 5 minutes

Boil the potatoes with their skins on and let them cool. Peel the potatoes, halve them depending on their size, and then slice them into a bowl. Then add the diced gherkins and onion. Add the tomato and gherkin in small slices, season with salt and pepper. Place the crème fraîche in a sealable container, e.g. for salad dressing, and add about half of the cucumber stock. Close the container and shake well until the mixture is homogeneous. Add to the potatoes and mix well. Don’t worry if it seems runny, the potatoes will absorb some of the liquid. Refrigerate the salad for about 2-3 hours and let it sit, then mix again before serving. Goes well with fish, schnitzel, sausages, or even grilling. Tip: You can leave out the tomatoes and cucumber, but they make the salad taste really fresh when grilled. You can also cook the potatoes the day before.