Potato Salad Cake À La Noriana

Wash the floury potatoes, cook in the skin until soft, let cool a little. Peel off the peel and press it through the potato press while still warm or grate it and let it cool.

Wash the chives, shake dry and cut into small rolls. Mix into the cooled potatoes and season the potato mixture with salt, pepper and nutmeg.

Drain the dried tomatoes, grilled peppers and pickles well - very important! otherwise the potato tart will be very watery and will not hold its shape !!! Cut all three separately, very small and let them drain a little.

Mix sour cream (or sour cream) with mayonnaise (I used homemade) and some chives to a fine cream.

In a springform pan, 26 cm in diameter, distribute a quarter of the potato mixture, line the base and press down. Brush with 2-3 tablespoons of cream and spread the finely chopped pickles on top.

Put some potato mixture on top again, brush with cream and distribute the sun-dried tomatoes evenly. Repeat this and add the grilled peppers, at the end comes the last potato mixture. Spread the potato surface smoothly with cream.

Cover the potato salad cake with cling film and let it steep for 4 hours or overnight in the refrigerator.

Take the spicy cake out of the refrigerator before eating, remove the cake rings and decorate with hard-boiled eggs, radish slices and pickled cucumbers. You can let your imagination run wild 🙂

This extraordinary potato salad is very suitable for all special occasions. An ideal accompaniment to many classic dishes such as breaded fish, schnitzel, meatballs, meat that is fried too briefly ..., also makes a fine starter and is ideally suited to a barbecue. A special kind of culinary surprise as a souvenir.

~ ♥ ~ May the god of the kitchen be in a good mood for all the testers and have a good appetite. ~ ♥ ~