John Myers
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Potato Salad (small Leftover Salad)
The perfect potato salad (small leftover salad) recipe with a picture and simple step-by-step instructions.
dressing
- Ham sausage or other
- Tomatoes
- Cucumber
- Spring onions fresh
- Red onion
- Apple
- Winter chives
- Pepper and salt
- Paprika as a rest and modification
- 1 tablespoon Quark
- 3 tablespoon Yogurt
- 30 ml. Vegetable broth
- 0,5 piece Lemon (juice and zest)
- Olives or sunflower oil
- Ricotta as a leftover and modification
- Preparation is very simple = cut all ingredients into bite-sized pieces.
- Mix the dressing in the bowl. When making the dressing, make sure to prepare a sufficient amount as the potatoes absorb a lot of it. If the amount of dressing is too small, it may otherwise taste too bland.
- Now add the cut ingredients to the dressing and mix them with it.
- This salad should steep for at least half an hour. Then maybe more salt and pepper. This salad is ideal in large quantities for grilling or a lively party buffet.
tip
- If you make potato salad in this way as described here and in large quantities – I personally then add vegetable broth to the cooked and diced potatoes and let the potatoes soak them up. Ratio (500 grams of potatoes: 100 ml. Vegetable broth). The salad is a real highlight at every party.
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