Remoulade potato salad

Name: Remoulade potato salad
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 10
Ingredients: 2.25 kg Potatoes (waxy); 6 Eggs; 2 medium-sized onions; 4 medium-sized carrots; 3-4 Tbsp Oil; 100 ml white balsamico; 7-10 Tbsp Vinegar; 1 knife tip Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 200 g Gherkins (glass); 1 collar Chives; 250 g mayonnaise; 250 g Whole milk yoghurt

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
255 mins

TOTAL TIME
255 mins

Ingredients

Servings: 10

2.25 kg Potatoes (waxy)
6 Eggs
2 medium-sized onions
4 medium-sized carrots
3-4 Tbsp Oil
100 ml white balsamico
7-10 Tbsp Vinegar
1 knife tip Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
200 g Gherkins (glass)
1 collar Chives
250 g mayonnaise
250 g Whole milk yoghurt

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Boil eggs hard. Quench potatoes and eggs, peel and let cool down.
2
Peel onions and carrots. Wash the carrots. Finely dice both. Fry in hot oil. Deglaze with 100 ml water and vinegar. Bring to the boil and stir in the stock. Simmer for about 5 minutes. Season with salt, pepper and some sugar.
3
Quarter the potatoes and pour the hot marinade over them. Leave to stand for about 1 hour.
4
Finely dice the cucumbers. Wash and chop the chives. Mix with mayonnaise and yoghurt. Season and mix with the potatoes. Coarsely chop the eggs, fold in. Leave to stand for at least 1 hour. Flavour again.