John Myers
Remoulade and Potato Salad La Medina
The perfect remoulade and potato salad la medina recipe with a picture and simple step-by-step instructions.
- 10 size Waxy potatoes
- 1 size Onion
- 8 size Gherkins
- 4 Eggs
- 1 tube Remoulade
- Salt and pepper
- Peel and dice the potatoes and cook them in salted water until cooked through. Cook the eggs too (about 8 minutes)
- In the meantime, finely dice the onion and pickles. Mix with the tartar sauce.
- After the potato cubes are cooked through, let them cool for about 10 minutes. Then add to the tartar sauce mixture and mix everything well. Finally, cut the quenched eggs into slices with an egg cutter and then lay them across and cut again. This is how beautiful pens are made. Also add the mixture to the potatoes and tartar sauce and mix everything well again. Season to taste if necessary and season with salt and pepper. Finished! A potato salad that goes very quickly and tastes delicious :-)))
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