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potato salad

updated

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Ingredients for 12 servings:

  • 2.4 kg potatoes, waxy
  • 4 m.-sized onion(s)
  • 750 ml vegetable stock
  • 300 g gherkins
  • 8 eggs, hard-boiled
  • 250 g mayonnaise
  • 125 ml cucumber juice
  • Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Boil the potatoes, let them cool, and peel them. Then slice them and place them in a large bowl. Dice the onions, bring them to a boil in the vegetable stock, and simmer covered for 1 minute. Pour this hot mixture over the potatoes and let them stand for at least 30 minutes. Dice the gherkins and eggs. Mix the mayonnaise with the pickle juice from the jar and toss everything with the cooled potato slices. Season with salt and pepper and let stand for at least another 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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