John Myers
Ingredients for 10 servings:
- 750 g potatoes, waxy
- 750 g beetroot, pre-cooked
- 750 g gherkins
- 1 ½ cups mustard, medium hot
- 1 cup sour cream
- 500 g natural yogurt, 1.5%
- 1 cup sour cream
- 250 ml cucumber juice, as needed/consistency
- 750 g apples, preferably Boskoop
Instructions
Working time approx. 25 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 45 minutes
Boil the potatoes and allow them to cool completely before peeling. In the meantime, cut the beetroot, apples, and gherkins into small cubes (max. 1 x 1 cm) and place them in a large bowl. Cut the cold potatoes into small cubes and add them. Mix everything briefly. Combine the mustard, yogurt, sour cream, and sour cream in a separate bowl and mix into the chopped ingredients. Add the gherkin juice. Chill in the refrigerator for at least 3-4 hours, stirring occasionally. Stir well before serving and season with mustard and/or gherkin juice if desired. This salad is perfect for preparing the day before.
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