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Potato salad with Daniela's dressing

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Ingredients for 4 servings:

  • 600 g jacket potatoes
  • 4 eggs
  • 100 g gherkins or gherkins
  • 100 g pearl onions
  • 100 g mayonnaise
  • 150 g yogurt
  • 25 ml cucumber juice
  • 25 ml of the stock from the pearl onions
  • 1 tbsp white wine vinegar
  • e.g. salt and pepper
  • e.g. chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Boil the potatoes until tender, peel, and slice. Boil the eggs for 10 minutes, let them cool, and then dice them. Finely dice the cucumber. Halve the pearl onions. For the dressing, mix the mayo, yogurt, vinegar, and cucumber/pearl onion liquid well and season with salt and pepper. Mix all ingredients thoroughly and let the salad marinate in the refrigerator for a while.

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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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