Creamy American potato salad

Name: Creamy American potato salad
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 2.5 kg waxy potatoes; 8 Eggs (Gr. M); 1 big onion; 1 red pepper; 1⁄2 Tsp Vegetable broth (instant); 100 ml Fruit vinegar; 2 TABLESPOONS Mustard; 7-10 Tbsp salt, pepper; 150 g Salad cream; 150 g Whole milk yoghurt; 1 glass (370 g) Cornichons; 1 collar Chives; 150 g Gouda (play); 7-10 Tbsp Cling film

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

2.5 kg waxy potatoes
8 Eggs (Gr. M)
1 big onion
1 red pepper
1⁄2 Tsp Vegetable broth (instant)
100 ml Fruit vinegar
2 TABLESPOONS Mustard
7-10 Tbsp salt, pepper
150 g Salad cream
150 g Whole milk yoghurt
1 glass (370 g) Cornichons
1 collar Chives
150 g Gouda (play)
7-10 Tbsp Cling film

Directions

1
Wash the potatoes the day before and cook them for about 20 minutes. Boil eggs hard, quench, peel and let them cool down. Peel onion and chop finely. Clean, wash and chop the peppers. Dissolve stock in 200 ml hot water.
2
Mix with vinegar and mustard. Season vigorously with salt and pepper.
3
Drain the potatoes, peel them and cut them into small cubes (so that the salad holds together better). Pour the broth over them while still hot. Add the paprika and onion. Leave to stand for about 1 hour.
4
Mix salad cream and yoghurt. Season to taste with salt and pepper. Dice eggs. Cut the gherkins into slices. Wash the chives and cut into small rolls. Grate cheese roughly. Mix everything with the potatoes.
5
Fill the salad into a springform pan (26 cm Ø) with a tube bottom insert and press well. Cover and leave to cool overnight. Remove from the refrigerator about 1 hour before serving. Turn out onto a large platter just before serving.