Potato-cucumber salad with sour cream sauce

Name: Potato-cucumber salad with sour cream sauce
Cook time: 50 min
Total time: 1 h 50 min
Yield: 4
Ingredients: 1.25 kg floury potatoes; 1 Onion; 1 TEASPOON Vegetable broth (instant); 250 g Gherkins (glass); 150 g ripened cream; 150 g mayonnaise; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 1 collar Chives

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
110 mins

Ingredients

Servings: 4

1.25 kg floury potatoes
1 Onion
1 TEASPOON Vegetable broth (instant)
250 g Gherkins (glass)
150 g ripened cream
150 g mayonnaise
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
1 collar Chives

Directions

1
Wash the potatoes and cook in boiling water for about 25 minutes. Drain, rinse and peel. Let the potatoes cool down a little and then cut them into slices.
2
Peel and finely chop the onion. Bring 150 ml water to the boil, stir in the stock. Add onion, simmer for 1-2 minutes. Pour the hot onion stock over the potato slices and let them stand for about 30 minutes, stirring carefully several times.
3
Dice cucumbers. For the sauce, mix 100 ml cucumber water from the glass, sour cream and mayonnaise. Season vigorously with salt, pepper and sugar. Wash chives, shake dry and cut into fine rolls.
4
Mix potatoes, cucumbers, 3⁄4 of chives and cream sauce well. Leave to stand for approx. 45 minutes. Season potato salad with salt and pepper again. Arrange in a bowl. Sprinkle with remaining chives.