Westphalian potato salad with a Mediterranean twist

Ingredients for 4 servings:

• 1 kg jacket potatoes
• 4 eggs
• 5 tomatoes, dried in oil
• 250 g cherry tomatoes
• 2 spring onions
• ½ gram jar of Miracle Whip
• 150 g mild yogurt
• 3 tbsp mustard
• 2 onions
• 2 garlic cloves
• 2 m.-large gherkins
• 100 ml tomato juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 50 minutes

Wash the boiled potatoes and cook in salted water. Then let the potatoes cool slightly and peel them. Dice the onions. Dice the garlic. Fry the onions until translucent and add the garlic just before the end. Dice the cucumbers. Hard-boil the eggs and dice them. Slice the spring onions into thin rings. Finely chop the sun-dried tomatoes. Slice or halve the cherry tomatoes. Make the marinade from Miracle Whip, yogurt, mustard, diced cucumbers, onions, garlic, tomato juice, and seasonings. Slice the still-warm boiled potatoes and fold them in. Fold in the eggs, spring onions, sun-dried tomatoes, and cherry tomatoes. Let the salad marinate for a few hours.