potato salad

Ingredients for 10 servings:

• 2 ½ kg potato(s), (Belana variety), waxy
• 1 half meat sausage, in a ring
• 3 eggs, hard-boiled
• 5 thick cucumber(s), peel with a vegetable peeler
• 1 clove(s) garlic, squeezed
• 1 onion(s)
• 500 g remoulade, no mayonnaise
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour

Jacket potato salad with remoulade, good old German cuisine

Wash the potatoes, then boil them unpeeled in water without salt; please pay attention to the type of potato; this is very important. Boil the eggs hard for 9 minutes. Cut the sausage and cucumber into small cubes. First put about 400g of remoulade into a bowl. Add the eggs and very finely chopped onion to the bowl. Press the garlic into the bowl using a garlic press; don’t worry, it won’t taste bad. Add the sausage and cucumber cubes to the bowl with the eggs. Season with salt and pepper and mix everything well. Peel the potatoes and, when cold, dice them and add them to the other ingredients. If you’re missing some remoulade, add it to taste. You can also add cucumber water if the salad is too dry. To make it taste really good, prepare it the day before and season again with salt before serving, as the potatoes will absorb the salt from the marinade. Take it out of the fridge 3-4 hours beforehand so it comes to room temperature and can develop its flavor.