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Vegetarian potato salad without mayonnaise

updated

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Ingredients for 6 servings:

  • 12 large potatoes
  • 8 m.-sized eggs
  • ½ jar cucumber(s), pickled
  • ½ bunch chives
  • 400 ml cream
  • 75 g sour cream
  • salt and pepper
  • 150 ml cucumber water

Instructions

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

simple and delicious

Peel the potatoes and boil until tender. Boil the eggs for about 9 minutes, then rinse. Allow the eggs and potatoes to cool. Remove the cucumbers from the jar, drain well, and cut into bite-sized pieces. For the sauce, finely chop some chives and mix with the cream and sour cream. Then add a little cucumber juice and season with salt and pepper. Chop the cold eggs and potatoes into small pieces and add them to the cucumber pieces. Then add the remaining chives and finally the sauce. Stir everything well again, and the salad is ready.

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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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