Potato Salad (without Mayonnaise)

1. Nothing is as easy to make as fresh potato salad. What impresses me over and over again – how many different ways there are to produce it. So to add one more – here is mine 🙂
2. Peel the potatoes and then wash them thoroughly. So that the cooking process is also carried out in an energy-saving manner, cut the potatoes into smaller cubes. Then wash them again thoroughly so that the last starch is washed off. So that the vegetables to be added can drain off well, they are now washed and placed in a sieve to dry off.

TIP

1. If you like, you can cut small balls out of the peeled potatoes – I personally like to do this when I cook a more festive menu. To do this, you can use a small bottle cap as a practical aid or, if available, a fruit ball cutter that you can e.g. used for melon balls ..
2. Put the potato cubes / balls in a fairly large saucepan (in order to have more space for heat supply. In this saucepan with already warmed (or hot) salted water, the potatoes should only be barely covered with water. Now put the lid on and Cook on high heat for 10 minutes, do not open the lid, otherwise too much natural steam will escape and the potatoes could burn.
3. During this time, the eggs are hard-boiled, then peeled and then sliced ​​and added to the potato salad. Cut the tomato, cucumber and onion into the desired pieces. Cut the spring onion, pickles and chives into rings / pieces. The potatoes should only be cooked and the water is poured off. Leave the potatoes in the still warm kettle. Take the liquid ingredients for the dressing. Pour this on the potatoes. The heat emitted by the potatoes is enough to warm them up slightly.

Why am I doing this?

1. I have noticed when the liquid ingredients get a bit of temperature – they intensify their aromas significantly. Turn the potatoes in here and let them steep.

The dressing (base)

1. Now mix the listed ingredients for the dressing vigorously in a bowl. Put the sliced ​​pickles in here. As soon as the salad has been prepared – i.e. the vegetable ingredients have also been cut and added to the potatoes – this “cream” is spread over the potatoes and folded in.
2. At the very end, add the eggs and do not combine too strongly with the rest to make a very tasty potato salad. Season to taste and possibly a little more to taste.
3. If possible, let it steep again for 1-2 hours at room temperature and then get the sausages etc. from the grill and just enjoy a glass of your favorite drink.

Bon appetit and culinary greetings your Biggi ♥