Mayo potato salad with egg

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly. Cover with skin and cook in boiling water for about 20 minutes. Drain and rinse with cold water. Skewer the potatoes onto a three-pronged boiled potato fork or cake fork or simply hold them in your hand and remove the skin.

2. 2

   Let the potatoes cool down.

3. 3

   Cut cold potatoes into approx. 1⁄2 cm thick slices and place in a large bowl.

4. 4

   Peel and finely dice the onions. Add oil to the pan. Add the onions and fry them for about 2 minutes. Put potato slices with the broth marinade in a bowl. Boil 3 eggs in boiling water for about 10 minutes until hard.

5. 5

   Cold quench, peel off the skin. Wash 400 g tomatoes, cut into small pieces. Cut 4 gherkins into slices. Mix 250 g mayonnaise, 200 g salad cream and 4 tbsp. gherkin stock. Season to taste with salt and pepper.

6. 6

   Chop the eggs. Add the tomatoes, eggs and cucumber with the salad cream to the potatoes. Leave to stand for at least 30 minutes. Wash 1 bunch of curly parsley, dab dry, chop leaves finely. Mix parsley into the salad.

7. 7

   Season again with salt and pepper.