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Potato Salad with Eggs, Cherry Tomatoes and Mushrooms

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Potato Salad with Eggs, Cherry Tomatoes and Mushrooms

The perfect potato salad with eggs, cherry tomatoes and mushrooms recipe with a picture and simple step-by-step instructions.

Potato salad:

  • 300 g Boiled potatoes
  • 100 g Mushrooms, cut into pieces and fried
  • 50 g Paprika, diced and fried
  • 1 piece Onion, diced and fried
  • 2 piece Gherkins, diced
  • 2 Rods Asparagus green fresh
  • 5 leaf Wild garlic
  • 35 g Ham, diced and fried
  • 3 piece Diced hard-boiled eggs
  • 75 ml Mayonnaise, see m. KB
  • 100 g Yogurt
  • 20 Butter for frying

Spices:

  • 1 tbsp Sweet paprika
  • 1 tsp Oregano
  • 1 tsp Rosemary
  • 1 pinch Salt
  • 1 pinch Mace
  • Topping:
  • 2 stem Parsley
  • 2 tbsp Pumpkin seeds

Potato salad:

  1. Peel the potatoes and cook them in a saucepan with salted water. Dice peppers, onions, ham and mushrooms and 2 boiled potatoes and fry them together in a pan with a little butter. Season this all together with the gherkins and the egg, wild garlic, asparagus and yoghurt and the mayonnaise in a bowl, stir and then let the salad stand for 1 hour.
  2. If necessary, mix a little more with majo and yoghurt if the mixture is too dry afterwards. Finally as a topping parsley and pumpkin seeds on top of the mass to garnish.

Use:

  1. Party salad classics, goes well with barbecue items such as sausage, bratwurst and meatballs, as well as with steaks.
Dinner
European
potato salad with eggs, cherry tomatoes and mushrooms

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Written by John Myers

Professional Chef with 25 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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