Potato salad with tomatoes and eggs

Name: Potato salad with tomatoes and eggs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 3 Eggs (size M); 400 g Tomatoes; 200 g Gherkins (glass); 250 g Salad Mayonnaise; 200 g Salad cream (36 % fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Herb Vinegar; 1 collar Parsley

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg waxy potatoes
3 Eggs (size M)
400 g Tomatoes
200 g Gherkins (glass)
250 g Salad Mayonnaise
200 g Salad cream (36 % fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Herb Vinegar
1 collar Parsley

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes, rinse with cold water, peel and slice the potatoes. Place in a bowl. Boil eggs in boiling water for about 10 minutes until hard. Quench cold and peel off the skin. Wash, clean and chop the tomatoes. Drain the gherkins and collect the stock. Cut the gherkins into slices
2
Mix mayonnaise, salad cream and 150 ml of the collected brew. Season to taste with salt, pepper and possibly vinegar. Chop the eggs finely. Add all prepared ingredients with the salad cream to the potatoes. Leave to stand for at least 1 hour. Wash the parsley, dab dry. Remove leaves and chop finely. Mix parsley with the salad except for a little bit for sprinkling
3
Waiting time approx. 1 hour