Potato layer salad

Name: Potato layer salad
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 1 kg Potatoes; 4 Eggs; 300 g frozen peas; 7-10 Tbsp Salt; 2 medium-sized onions; 2 TEASPOONS Vegetable broth; 4 TABLESPOONS White wine vinegar; 1 can(s) (425 ml) Pineapple pieces; 1 glass (370 ml) Celery salad; 1 small iceberg lettuce; 250 g cooked ham; 150 g Gouda; 300 g light salad cream; 300 g Yoghurt; 1 TABLESPOON Lemon juice; 7-10 Tbsp Pepper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

1 kg Potatoes
4 Eggs
300 g frozen peas
7-10 Tbsp Salt
2 medium-sized onions
2 TEASPOONS Vegetable broth
4 TABLESPOONS White wine vinegar
1 can(s) (425 ml) Pineapple pieces
1 glass (370 ml) Celery salad
1 small iceberg lettuce
250 g cooked ham
150 g Gouda
300 g light salad cream
300 g Yoghurt
1 TABLESPOON Lemon juice
7-10 Tbsp Pepper

Directions

1
Boil the potatoes for about 20 minutes. Boil eggs hard. Quench both, peel and let them cool down. Cook peas in boiling salted water for about 3 minutes. Drain
2
Cut the potatoes into slices. Peel and chop the onions. Boil up with 1/8 l water, stock and vinegar. Mix with the potatoes. Leave to stand for about 1 hour
3
Drain pineapple and celery separately, collect the pineapple juice. Clean, wash and chop the salad. Cut ham into strips. Coarsely grate cheese. Cut eggs into slices. Mix salad cream, yoghurt, lemon juice and 5-6 tbsp. pineapple juice until smooth. Season to taste. Layer the prepared ingredients with the sauce alternately. Cover and let stand for at least 4 hours.