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Potato salad with feta cheese and mustard pickles

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Ingredients for 2 servings:

  • 500 g potatoes, boiled
  • 250 g feta cheese made from cow’s milk
  • 250 g pickled gherkins (mustard gherkins)
  • 150 ml sour cream
  • 50 ml cucumber juice
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Let the cooked potatoes cool (day-old jacket potatoes are better) and cut into small pieces. Chop the gherkins and the feta cheese into small pieces. Combine everything in a bowl. Then stir in the sour cream and gherkin juice, season with salt and pepper, and stir everything thoroughly. Let it sit for a while and then enjoy. This goes well with meatballs or poultry marinated in mustard.

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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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