Saxon potato salad

Ingredients for 8 servings:

• 1 ½ kg potatoes, small (floury)
• ½ bell pepper(s), red and yellow
• 1 jar cucumber(s), sour (Spreewald)
• 1 large onion(s)
• ½ cucumber(s), fresh
• salt and pepper
• ½ jar Miracle Whip
• 1 cup crème fraîche
• 1 bunch dill, fresh
• Caraway seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Wash and brush the potatoes, then boil them in salted water with a teaspoon of caraway seeds until tender, drain, and rinse in cold water. Then pour the mixture into a large bowl and let it cool completely. In the meantime, finely dice the onions, bell peppers, pickles, and cucumber and place them in a large bowl. Wash and dry the dill, then finely chop them with kitchen scissors and add them to the bowl. Peel the potatoes and slice them with an egg slicer. Turn them over once and slice again (then they will be sticks), then halve or third them again with a knife (depending on the size of the potatoes) and add them to the bowl. They will get even smaller when you stir them. Add half a jar of Miracel, a tub of crème fraîche, and a large swig of the cucumber broth. Stir well and season with salt and freshly ground pepper. If the salad is still too dry, add the second tub of crème fraîche, or some of it, and maybe more cucumber broth. (But be careful, it’s salty.) If you like, you can also add a small, tart apple, diced. Let it marinate in the refrigerator for at least 2 hours. This salad is a must-have for any party or barbecue. Please be careful with the quantities; I always make it by hand and don’t really have any measurements.