John Myers
Ingredients for 6 servings:
- 2 ½ kg potato(s), waxy
- 10 eggs
- 500 ml mayonnaise (yoghurt salad cream)
- 3 packs of seasoning mix (salad topping, variety n. B.)
- 2 cups yogurt dressing in a cup
- some oil
- some water
- some milk
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
hearty potato salad that I have to make at every celebration
First, boil the potatoes and eggs as normal (please hard-boil the eggs), peel them, then cut both into small pieces and put them in a large bowl. Then mix the salad dressing in the bag (3 pieces) with a little oil and water according to the package instructions (you can use a little more liquid) and then mix it into the potatoes and eggs. Now add the jar of mayo and top up the remaining contents of the mayo in the jar with a little milk, shake (everything in the jar) and then add to the salad and mix well. Finally, add the two tubs of yogurt dressing, stir in, and you’re done. You don’t need to use that many eggs, of course; it took me years to get it just right. The salad doesn’t necessarily have to sit still, but if you like it, go ahead.
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