Potato salad the classic way

Name: Potato salad the classic way
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg waxy potatoes (e.g. Linda); 3 Eggs (size M); 1 glass (370 ml; separation weight: 185 g) Gherkins; 2 (200 g) Onions; 250 g Tomatoes; 1 collar Parsley; 500 ml Salad cream (16 % fat; e.g. Mirael Whip Balance); 7-10 Tbsp Salt; 7-10 Tbsp white pepper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg waxy potatoes (e.g. Linda)
3 Eggs (size M)
1 glass (370 ml; separation weight: 185 g) Gherkins
2 (200 g) Onions
250 g Tomatoes
1 collar Parsley
500 ml Salad cream (16 % fat; e.g. Mirael Whip Balance)
7-10 Tbsp Salt
7-10 Tbsp white pepper

Directions

1
Wash the potatoes and cook in boiling water for 20-25 minutes. Cook eggs in boiling water for about 10 minutes. Drain both, rinse with cold water and let them cool down. Drain the gherkins. Peel and chop the onions.
2
Wash and clean the tomatoes and cut them into pieces. Wash parsley, dab dry, put something aside for garnishing, chop the rest finely. Cut potatoes and cucumbers into slices. Cut eggs into cubes, except for one half of the egg. Cut half of the egg into slices. Mix all the prepared ingredients except the ice crevices. Stir the salad cream until smooth. Mix with the salad. Season to taste with salt and pepper.
3
Cut half of the egg into slices. Mix all the prepared ingredients except the ice crevices. Stir the salad cream until smooth. Mix with the salad. Season to taste with salt and pepper. Garnish with ice crevices and set aside parsley
4
Waiting time approx. 30 minutes