Potato-cucumber salad with sour cream sauce

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

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1.25 kg floury potatoes
1 Onion
150 ml Vegetable broth
250 g Gherkins (glass)
150 g clotted cream
150 g Salad Mayonnaise
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
1 collar Chives

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 25 minutes. Drain, rinse and peel. Leave to cool slightly and then cut into slices.
2
Peel and finely chop the onion. Bring stock and onion to the boil, simmer for 1-2 minutes. Dice cucumbers. Measure out 100 ml cucumber water. Pour boiling broth over potato slices and let them simmer for about 30 minutes, stirring several times.
3
For the sauce, mix sour cream, mayonnaise and 100 ml cucumber water. Season to taste with salt, pepper and sugar. Wash the chives, shake dry and cut into fine rolls.
4
Mix potatoes, cucumber, 3/4 of the chives and sauce well. Season again with salt and pepper. Leave to stand for about 45 minutes. Arrange in a bowl sprinkled with remaining chives.