Potato salad with curry mayonnaise

Ingredients for 4 servings:

• 800 g waxy potatoes
• 1 onion(s)
• ¼ lemon(s), untreated
• 125 ml tomato juice
• 200 g mayonnaise (delicatessen)
• 2 tsp apricot jam
• 2 tsp oil
• 1 tsp curry
• 1 tsp sweet paprika powder
• ½ tsp caraway seeds
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

without much effort and completely different

Boil potatoes in salted water with caraway seeds until tender, then drain and allow to cool. Peel the cold potatoes, slice them, and place them in a bowl. Peel and finely chop the onion. Grate the zest of the lemon, then squeeze out the juice. Heat the oil in a pan and fry the diced onion until lightly browned. Add the paprika and curry powder, deglaze with the tomato juice, add a little grated lemon zest, then the lemon juice, salt, pepper, and apricot jam. Remove the pan from the heat, mix everything well, and stir in the mayonnaise. Pour the mayonnaise over the potatoes, gently fold them in, cover the bowl, and let it marinate in the refrigerator for a few hours. Stir carefully again before serving, adding more seasoning if desired. Garnish as desired, e.g. with bell pepper slices, egg slices, radish roses, or parsley.