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Runi's potato salad

updated

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Ingredients for 5 servings:

  • 10 potatoes, waxy
  • 7 carrots
  • 2 onions
  • 5 tbsp mayonnaise, light
  • 1 jar of pickled gherkins (370 g drained weight)
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the potatoes and carrots, place them in a pot, and cook for about 20 minutes. Finely dice the onions and cucumbers. Drain the potatoes and carrots and dice them as well. Place everything in a bowl and mix with mayonnaise and the cucumber juices; the salad shouldn’t be too dry. Season with salt and pepper. Refrigerating the salad overnight makes it even more delicious. We like to eat it with pork schnitzel.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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