The perfect potato salad like mom used to make

Ingredients for 6 servings:

• 1,600 g potatoes, waxy
• 2 onions
• 200 g cucumber sticks
• 6 eggs
• 3 tbsp mustard
• 2 tbsp cucumber water
• 200 ml water
• 1 tsp, heaped vegetable broth, instant
• 1 pinch of salt
• 1 pinch(s) of sugar
• some salt and pepper
• some garden herbs (dill, chives, parsley)
• 400 g meat salad, can be omitted
• 250 g mayonnaise

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

a creamy and spicy potato salad with meat salad, cucumbers, eggs, mustard and onions

Boil the potatoes in salted water. In the meantime, drain the cucumber sticks from the jar and chop them very finely. Finely dice the onions. Boil the eggs hard-boiled for about 8-10 minutes. Then rinse them with cold water until they are cool. After peeling, roughly dice the eggs and place them in a small bowl with the cucumbers; they will be used together. The potatoes should be done by now. Drain and rinse them with cold water to stop the cooking process. Peel the potatoes, slice them, and place them in a large bowl. I add the meat salad to the bowl halfway through. For the vegetarian version, the meat salad is omitted. Add the mayonnaise at the end. Mix the water and instant broth. Bring the onions to a boil in the vegetable broth. Then add the cucumber juice, pepper, salt, sugar, and mustard and mix everything until smooth. Pour the contents of the pot over the potato slices, let it stand and cool. Now add the cucumbers, eggs, and chopped herbs, mix everything together, and season with salt and pepper. For a vegetarian version, stir in the mayonnaise. Refrigerate the potato salad and season again before serving.