Creamy potato layer salad

Name: Creamy potato layer salad
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 1 kg Potatoes; 4 Eggs; 2 medium-sized onions; 2 TEASPOONS Instant vegetable stock; 4 TABLESPOONS White wine vinegar; 300 g frozen peas; 7-10 Tbsp Salt; 1 small head iceberg lettuce; 1 can(s) (425 ml) Pineapple pieces; 1 glass (370 ml) Celery salad; 250 g cooked ham in thin slices; 150 g Gouda cheese; 300 g light salad cream (16 % fat); 300 g Skimmed milk yoghurt; 1 TEASPOON Lemon juice; 7-10 Tbsp white pepper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

1 kg Potatoes
4 Eggs
2 medium-sized onions
2 TEASPOONS Instant vegetable stock
4 TABLESPOONS White wine vinegar
300 g frozen peas
7-10 Tbsp Salt
1 small head iceberg lettuce
1 can(s) (425 ml) Pineapple pieces
1 glass (370 ml) Celery salad
250 g cooked ham in thin slices
150 g Gouda cheese
300 g light salad cream (16 % fat)
300 g Skimmed milk yoghurt
1 TEASPOON Lemon juice
7-10 Tbsp white pepper

Directions

1
Wash the potatoes and cook in water for about 20 minutes. Boil eggs in boiling water for about 10 minutes until hard. Drain eggs, quench, peel and let them cool down. Drain potatoes, quench, peel and let them cool down. Peel and chop onions. Boil 1/8 litre water.
2
Stir in broth and onions and pour the vinegar into a bowl. Cut potatoes in slices directly into the stock and mix. Leave to stand for about 1 hour. Blanch peas in boiling salted water for about 3 minutes. Drain, drain and let cool down. Clean, wash and cut the salad into strips. Drain the pineapple, catching the juice. Drain the celery and let it drain. Cut ham into strips. Grate cheese roughly. Cut eggs into slices.
3
Clean, wash and cut the salad into strips. Drain the pineapple, catching the juice. Drain the celery and let it drain. Cut ham into strips. Grate cheese roughly. Cut eggs into slices. Mix salad cream, yoghurt, lemon juice and 5-6 tbsp. pineapple juice until smooth. Season to taste with salt and pepper. Alternate all prepared ingredients with the salad dressing. Let the salad stand for at least 1 hour
4
Mix salad cream, yoghurt, lemon juice and 5-6 tbsp. pineapple juice until smooth. Season to taste with salt and pepper. Alternate all prepared ingredients with the salad dressing. Let the salad stand for at least 1 hour
5
With 10 people: