Potato salad

Name: Potato salad
Cook time: 50 min
Total time: 50 min
Yield: 9
Ingredients: 2 kg Potatoes; 7-10 Tbsp Salt; 4 Eggs (size M); 1 collar (200 g) Spring onions; 5 Gherkins (approx. 30 g each); 100 ml Cucumber water (from the glass); 300 g Salad cream (40 % fat); 2 TEASPOONS frozen dill; 2 (150 g each) Cup of firm sour cream; 7-10 Tbsp freshly ground white pepper; 1 pinch Sugar; 1 small lettuce; 7-10 Tbsp Dill

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 9

2 kg Potatoes
7-10 Tbsp Salt
4 Eggs (size M)
1 collar (200 g) Spring onions
5 Gherkins (approx. 30 g each)
100 ml Cucumber water (from the glass)
300 g Salad cream (40 % fat)
2 TEASPOONS frozen dill
2 (150 g each) Cup of firm sour cream
7-10 Tbsp freshly ground white pepper
1 pinch Sugar
1 small lettuce
7-10 Tbsp Dill

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Boil eggs hard in about 10 minutes. Clean and wash spring onions and cut into fine rings. Dice gherkins finely. Drain eggs, quench, let cool and peel. Cut 1 egg into slices. Chop the rest of the eggs finely.
2
Drain the potatoes, quench, peel and slice. Pour on cucumber water. Mix salad cream, dill and sour cream. Season to taste with salt, pepper and sugar. Clean and wash lettuce and pluck into bite-sized pieces, except for a few leaves. Carefully mix potatoes, cucumber, diced eggs, spring onions and lettuce. Pour salad cream over it and mix carefully. Line the bowl with the lettuce leaves and pour in the lettuce. Lettuce tastes best if it can steep for two hours. Serve with slices of egg and garnished with dill if you like
3
With 10 people: