Creamy potato salad with mayonnaise

Step 1/5

• ⅓ kg waxy potatoes
• salt

• pot (large)

Wash potatoes thoroughly under cold water and add to a pot of water. Salt generously, and cook over medium heat for approx. 20 min. Drain and let cool.

Step 2/5

• 1⅜ dill pickles
• 60 g onions
• 2 g parsley
• 2 g dill

• bowl (large)
• cutting board
• knife

Peel cooled potatoes and slice thinly. Add to a bowl. Dice dill pickles and onions. Finely chop parsley and dill. Set aside.

Step 3/5

• 1 eggs

• pot (small)
• slotted spoon

Add eggs to a pot of water and bring to a boil. Reduce heat to medium and cook for approx. 8 – 10 min. Drain and let cool. Peel and dice cooled eggs.

Step 4/5

• 100 ml vegetable broth
• ⅝ tbsp vinegar
• ⅝ tbsp mustard
• salt
• ⅛ tsp pepper
• ⅛ tsp sugar

• saucepan
• whisk

Add vegetable broth, vinegar, onions, mustard, salt, pepper, and sugar to a saucepan. Whisk until well combined, and bring to a boil. Let cool and pour over the potato slices. Let set for approx. 10 min.

Step 5/5

• 80 g mayonnaise

• rubber spatula

Add eggs, cucumbers, parsley, and dill to the potato salad. Mix until well combined and gently fold in mayonnaise. Mix well once more before serving. Enjoy cold or at room temperature!

Enjoy your meal!