in Germany

Westphalian potato salad

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Ingredients for 4 servings:

  • 1 kg jacket potatoes, cooled
  • ½ jar salad cream (Miracel Whip) or mayonnaise
  • 150 g mild yogurt
  • 3 tbsp mustard
  • 2 m.-large gherkins
  • 4 eggs, hard-boiled
  • 2 onions
  • salt and pepper
  • possibly cream
  • n. B. spice(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

vegetarian

Make the marinade from mayonnaise, mustard, yogurt, diced cucumber, diced eggs, diced onion, and seasonings. Slice the cold boiled potatoes and fold them in. Let it marinate for a few hours. If you prefer your potato salad creamier, you can stir in some cream, a little Cremefine, or coffee cream.

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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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