John Myers
Potato Salad with Hearty Mustard Marinade
The perfect potato salad with hearty mustard marinade recipe with a picture and simple step-by-step instructions.
- 700 g Pall potatoes from the previous day
- 2 Pickled gherkins pickled
- 3 Hard-Boiled eggs
- 150 g Ham cubes of your choice
- 2 tablespoon Oil
- 1 size Diced onion
- 3 tablespoon White wine vinegar
- 1 tablespoon Mustard hot
- 2 tablespoon Pickled cucumber stock
- 100 ml Meatsoup
- 1 teel Sugar
- Black pepper from the mill
- Salt
- Chopped fresh parsley
- Peel the potatoes and cut into slices directly in a bowl. Finely dice the cucumbers, peel the eggs, cut them lengthways and crossways with the egg cutter and add to the potatoes with the cucumber cubes.
- Heat the oil in a pan and gently fry the diced ham in it, briefly heat the onions in it and immediately deglaze with vinegar, mustard, cucumber stock and broth.
- Season the marinade with sugar, pepper and salt, pour it over the potatoes while it is still hot, mix well and let the salad cool with a lid or plate covered. Season to taste again before serving and fold in the chopped parsley.
- This potato salad tastes particularly good with all types of sausage, but also with a colorfully decorated green salad.
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