45 min cooling time

For 2 people
  • For 2 servings
  • 500 g waxy potatoes
  • Salt
  • 1 shallot
  • 75 g Salad mayonnaise
  • 75 g yoghurt
  • 2 Tl Mustard
  • 3 El Pickle stock
  • Pepper
  • 100 g Pickles
  • 1/2 Apple
45 minutes
1.
Let 500 g waxy potatoes with their skin boil in boiling salted water for 20 minutes over a mild heat.
2.
Drain, rinse and peel the potatoes. Let the potatoes cool for 30 minutes.
3.
Finely dice 1 shallot. Mix 75 g of salad mayonnaise, 75 g of yoghurt, 2 teaspoons of mustard and 3 tablespoons of pickled cucumber stock, season with plenty of salt and pepper. Cut 100 g pickles into thin slices. Quarter 1/2 apple unpeeled and cut across into thin slices.
4.
Mix the cucumber and apple slices into the sauce.
5.
Cut the potatoes into slices and fold in. Let the salad steep for at least 30 minutes. Season to taste with salt and pepper before serving.

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