Potato salad with mayonnaise and tuna

Ingredients for 6 servings:

• 2 ½ kg potatoes
• 1 vegetable onion(s)
• 2 cans of tuna in oil
• some gherkins, about 10 – 15, as needed
• some cucumber water
• 1 jar salad cream (Miracel Whip)
• salt and pepper
• some vegetable stock powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the potatoes and cut into approximately 3 cm chunks. Then boil them in a pot of salted water until soft. If you like, you can add a little vegetable stock to the water. Not too much, though; the potatoes shouldn’t be too salty or taste like stock. Peel and finely chop the onions. You can decide for yourself whether you prefer to add them raw or steamed. Tip: If you prefer to add them raw, I recommend cutting the onions into pieces about the size of a fingernail. We usually put the onions in the food processor with the cucumbers to create really small pieces. Place the onions and cucumbers in a bowl. Drain the cans of tuna well and add the tuna to the bowl as well. Add the jar of Miracle Whip to the bowl. Swirl the jar with a little of the cucumber juice to get out any excess, and then mix everything together. When the potatoes are tender, drain them and add them to the bowl with the prepared ingredients. Mix according to the consistency of the potatoes. Add a little more cucumber juice if needed. The consistency of the mayonnaise mixture should not be too runny, but also not as thick as it was originally. Season with salt and pepper and refrigerate overnight to infuse. It’s perfect for grilling. If the salad is just being served as a side dish, for example, at a barbecue, it’ll certainly make enough for a few more servings.